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Baked Beans
Cornbread
Homemade Pickles
TWISTS ON
STRAWBERRY
SHORTCAKE
5
SUMMER
BURGERS
50
QUICK
SLAWS
No late fees ever.
No penalty rate ever.
And by ever,
we mean never,
ever, ever.
Simplicity
Unlike other credit cards, the Citi Simplicity
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6 FOOD NETWORK MAGAZINE JUNE 2013
Contents
43
Get 50 great
slaw reci pes
on page 152!
147
139
Weeknight Cooking
95 Weeknight Dinners Try one of these
quick meals tonight.
114 Easy Sides Round out your dinner with
a simple side dish.
116 Hot Tips Get great cooking advice from
Food Network Kitchens.
Weekend Cooking
121 Weekend Dinners Invite friends over for
a summery feast.
132 Try This at Home Anne Burrell shows us
how to make grilled pizza.
129
132
Party Time
139 Float This Idea Try a fun new take
on sangriausing sorbet!
140 Down Home Trisha Yearwood shares her
favorite recipe for a low-country boil.
146 Playing Chicken Bobby Flay puts
chicken on the grill.
150 Mix & Match Cornbread Jazz up your
cornbread with all sorts of additions.
152 50 Slaws Find a slaw thats just right
for your next gathering.
155 Short and Sweet We dish out new
takes on classic strawberry shortcake.
On the Road
167 A Leg Up Turkey legs have become an
oddly popular Disney souvenir.
168 Burger Nation Make burgers from the
new Diners, Drive-ins and Dives book.
175 Eat to Win See if you can take the prize at
one of this summers eating contests.
178 My Top Five Masaharu Morimoto reveals
his favorite spots in Honolulu.
Contest
184 Name This Dish! Enter this months
recipe-naming contest.
Experience the precise control of Delta
Touch
2
O Technology. Simply tap anywhere
on the spout or handle of the faucet to start and stop the ow of water. To see the range
of Touch
2
O faucets for your kitchen and bathroom, visit deltafaucet.com/touch
Precisely in tune
with every touch.
TOUCH
2
O
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s
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Contents
Sunny Anderson
Cooking for Real;
Home Made in America
with Sunny Anderson
pg. 48
Aarti Sequeira
Aarti Party; Drop 5 lbs
with Good Housekeeping
(on Cooking Channel)
pg. 67
Anne Burrell
Chef Wanted
with Anne Burrell;
Worst Cooks in America
pg. 132
Michael Symon
Iron Chef America;
Symons Suppers
(on Cooking Channel)
pgs. 28, 45
Ree Drummond
The Pioneer Woman
pg. 28
Trisha Yearwood
Trishas Southern Kitchen
pg. 140
Guy Fieri
Diners, Drive-ins and
Dives; Guys Big Bite;
Rachael vs. Guy:
Celebrity Cook-Off
pgs. 56, 168
Geoffrey Zakarian
Iron Chef America;
Chopped
pg. 45
Marc Forgione
Iron Chef America
pg. 44
Bobby Flay
Food Network Star; Iron Chef
America; Bobby Flays Barbecue
Addiction; Worst Cooks in
America; Brunch @ Bobbys
(on Cooking Channel)
pgs. 28, 44, 146
Jose Garces
Iron Chef America
pg. 44
Ina Garten
Barefoot Contessa:
Back to Basics
pg. 28
Alex Guarnaschelli
Iron Chef America;
Chopped
pg. 45
Robert Irvine
Restaurant: Impossible;
Dinner: Impossible
pg. 28
Jeff Mauro
Sandwich King
pg. 66
Masaharu Morimoto
Iron Chef America
pgs. 45, 178
Star Search
Find your favorite Food Network celebs in this issue:
OLAY ULTRA MOISTURE BODY WASH
The difference is the moisture. Go beyond just basic for soft, smooth skin.
Ultra
Moi sture
1
bot tl e moi sturi zes BETTER than
7
bot tl es of the l eadi ng body wash
that RISES ABOVE
basi c cl eansi ng
2
0
1
3
P
&
G
18 FOOD NETWORK MAGAZINE JUNE 2013
Editor in Chief
Maile Carpenter
Creative Director Deirdre Koribanick
Executive Editor Joanna Saltz
Managing Editor Maria Baugh
Editorial
Food Director Liz Sgroi
Food Editor Erica Clark
Features Editor Yaran Noti
Senior Editor Lisa Freedman
Recipe Editor Ruth Kaplan
Editorial Assistants Ellery Badcock,
Hannah Kay Hunt
Online Coordinator Victoria Phillips
Interns Liz Childers, Jessica Lee, Katie St. John
Art
Art Director Ian Doherty
Deputy Art Director Marc Davila
Associate Art Director Dorothy Cury
Digital Imaging Specialist Anthony Ecanosti
Art Assistant Brian Hardiman
Photography
Photo Director Alice Albert
Deputy Photo Editor Kathleen E. Bednarek
Associate Photo Editor Lynn Sell
Assistant Photo Editor Casey Oto
Intern Catherine Armanasco
Copy
Copy Chief Joy Sanchez
Research Editor Linda Fiorella
Copy Editor Paula Sevenbergen
Assistant Managing Editor
Heather DiBeneditto
Food Network Kitchens
Senior Vice President,
Culinary Production Susan Stockton
Vice President, Test Kitchen
Katherine Alford
Executive Culinary Producer Jill Novatt
Test Kitchen Manager Claudia Sidoti
Recipe Developers Andrea Albin,
Bob Hoebee, Amy Stevenson
Recipe Developer/Nutritionist
Leah Trent Hope
Recipe Tester Vivian Chan
Director, Culinary Product Development
Mory Thomas
Culinary Writer Rupa Bhattacharya
Intern Sarah Balke
Food Network
President Brooke Bailey Johnson
General Manager, Scripps
Enterprises Sergei Kuharsky
Editorial Ofces
300 West 57th Street, 35th Floor
New York, NY 10019
foodnetwork.com/magazine
Hearst Magazines Division
President David Carey
President, Marketing and
Publishing Director
Michael Clinton
Executive Vice President and
General Manager John P. Loughlin
Publishing Consultants
Gilbert C. Maurer, Mark F. Miller
Subscriptions
Please contact customer service
at service.foodnetworkmag.com
or write to:
Customer Service Department
Food Network Magazine
PO Box 6000
Harlan, IA 51593
Or call toll-free: 866-587-4653
Get the health stats
on pickles and other
cookout foods on
page 38.
Editorial Director
Ellen Levine
P
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O
:
K
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;
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:
K
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S
.
Try these delicious
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20 FOOD NETWORK MAGAZINE JUNE 2013
Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC.
Food Network, the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.
Vice President, Publisher
and Chief Revenue Officer
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Associate Publisher, Associate Publisher
Integrated Marketing Wendy Nanus
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General Manager
Salvatore Del Giudice
Vice President, Group Consumer
Marketing Director Rick Day
Advertising
NEW YORK
Executive Account Directors
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Advertising Services Manager
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Sales and Events Coordinator
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Sales Assistants
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Associate Director, Integrated Marketing
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Executive Director, Events and Partnerships
Julie Mahoney
Associate Director, Marketing Research
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Senior Managers, Integrated Marketing
Amanda Thornquist, Audrey White,
Courtney Wladyka
Coordinator, Integrated Marketing
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Corporate Research Manager Tina Giberti
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Manager of Public Relations
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Published by
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Please contact customer service at
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We do not l earn by st andi ng sti l l
We do not remember days spent staring at walls. We are driven to discover.
To see things weve never seen before. And find inspiration in the entirely
unexpected. Because we will go to great lengths to gain a senseeven for a
momentof our own potential. Get the guide at Colorado.com.
22 FOOD NETWORK MAGAZINE JUNE 2013
Editors Letter
Maile Carpenter
Editor in Chief
One of the first food stories I ever wrote,
for a newspaper in Wilmington, NC, was a feature
on retro recipes. As part of my research, I dug up
old cookbooks from the 40s and 50sones with
inspiring names like Husband-Tested Recipes and
Meals Men Like. Inside these books, along with
incredible pictures of tomato aspic wreaths and
tuna loaves, was a wealth of advice for the modern
woman. I lost my favorite old book in one of my
many moves, but I will never forget the opening
paragraph in a chapter about grilling: It said, in the
most chipper way, that grilling is a ladys night off.
All you have to make is salad and dessert!
I like to think that I grew up in a progressive
householdboth of my parents worked, my mom
handled the financesand yet, in the grilling
department, we were the Cleavers. The grill was
my dads turf, and when he fired it up, like the
book said, my mom made the salad and dessert
(and the appetizers and the bread and the drinks,
plus she set the table and cleaned upa ladys night
off indeed!). I cant say Im doing much to change
the stereotype: I have no interest in dealing with the
charcoal grill, so I leave that part to my husband.
At this magazine, we have always taken a
gender-neutral approach to cooking, but for the
first time ever, in honor of Fathers Day, we created a
mini magazine for men. Im fully prepared for letters
saying that women like to cook with beer as much
as men do and that rugged aprons shouldnt just be
for guys. You are correct. But I wonder if, despite all
of our progress, there is a bit of a 50s housewife
left in many of us. A few years ago, executives at
Food Network examined all
of the recipe comments that
had ever been submitted on
foodnetwork.com, and the most
popular word by a long shot
wasnt easy or deliciousit was
husband. A lot of readers still write
to tell us that they husband-tested
our recipes, and theyre proud of it.
In the interest of progress, when their
husbands are taking a turn at the grill this
summer, maybe they can flip to page 155
and take care of dessert, too.
P
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.
TAKE A SEAT
JOIN EARTHJUSTICES FIGHT FOR OUR FORESTS AND WILDLIFE
Earthjustice protects our wild places in courtbecause we believe the
earth needs a good lawyer. Show your support for our work by scanning
the code and taking a stand for the environment.
EARTHJUSTICE.ORG/STAND
Calendar
FRI WED SUN THU MON SAT TUE
29 24 23 27
30
22 19 17 18 21 20
12 10 9 11 13
1
8 4 2 5 3 6
24 FOOD NETWORK MAGAZINE JUNE 2013
Bring a few
fresh apricots
to work for a
snack. Theyre
in season in
early summer,
and theyre
packed with
vitamins A and C.
Get in the vacation
spirit with
tropical brownies:
Add chopped
macadamia
nuts to brownie
batter; bake. Top
with frosting and
toasted coconut.
16
Host a cookout
and make
grilled cheese:
Brush the
rind of a wheel
of brie with
olive oil; grill
2 to 3 minutes
per side.
1
Hos
and
gr
Br
rin r
of
oliv
2 to 3
per s
12 1 12
Brin
fr
to
s
in
ear
and t
pack
vitam
22
Watch the Tony
Awards tonight
and make a
New York City
pre-theater
favorite: pizza! Go
to foodnetwork
.com/pizza for
50 great recipes.
Pack a giant
sandwich for a
picnic: Split a
large round loaf
of bread; ll
with deli meats,
cheese and
slaw. Cut into
wedges.
Its Gina Neelys
birthday! Tweet
her a greeting
at @oinkgurl.
Build minty
smores: Top a
chocolate wafer
with a peppermint
patty and a
marshmallow;
microwave 5 to
10 seconds. Top
with another wafer.
Watch Wimbledon
and serve sweet
tea sandwiches:
Put ricotta
and strawberries
on cinnamon-
raisin bread; cut
into triangles.
Freeze treats
for the weekend:
Skewer bananas,
dip in melted
white chocolate
and roll in crushed
strawberry-
cornake cereal;
freeze.
Have a meatless
Monday: Marinate
portobello
mushrooms in
Italian dressing;
grill and top with
cheese. Serve on
buns with your
favorite toppings.
1
Make patriotic
swizzle sticks for
Flag Day: Skewer
raspberries and
blueberries
and freeze. Serve
in gin and tonics.
Summer is
ofcially here!
Host Friday happy
hour and serve
Ina Gartens
mai tais: Go to
foodnetwork
.com/maitai.
25 26
g
.
Bake Fathers
Day brunch
treats: Flatten
refrigerated
biscuit dough;
top with cheese
and cooked bacon.
Fold in half and
bake as directed.
side er s
June
7
sweet
ches:
berries
on-
d; cut ut
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Day: Skewer
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erries
eeze. Serve
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26 29
mai tais: Go to
foodnetwork
.com/maitai.
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.
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We Hear You...
A few thoughts from our readers this month.
Keep the letters coming!
JUNE 2013 FOOD NETWORK MAGAZINE 27
Reader Letters
I loved your French toast recipes [Fun
with French Toast, April 2013], but I
think I can add a great one. A neighbor
gave me a box of panettone bread and I
didnt know what to do with it, so I made
it into French toast. It was amazing!
Sharon Ciggelakis
Edison, NJ
I was enjoying Chefs 50 Favorite
Kitchen Tools [April 2013] until I saw
the shark-skin grater. I realize that
Food Network Magazine is not an
environmental magazine, but with
sharks under so much environmental
pressure from over-fishing and pollution,
I was disappointed to see a shark-skin
gadget highlighted.
Mandy Vodak-Marotta
Grand Cayman, Cayman Islands
My daughter made the Basic Vanilla Cake
recipe for the Lemon Meringue Cake
[Happy Birthday, January/February
2013], and it was so dry that we had to
throw it out. What went wrong?
Lynda Fuller
Nanaimo, British Columbia
Editors Note: Were sorry the recipe
didnt work for you. We originally called for
either heavy cream or milk in the batter,
but the results are better if you use cream,
so we updated the recipe online with
this and a few other changes. You can
find the new recipe at foodnetwork.com/
basicvanillacake.
When I saw the birds
nests in the April
2013 issue [Nest
in Show], I knew
I had to make them
for my office soiree.
I made bite-size versions
by using a mini-muffin pan, and I filled
them all with jelly beans. The nests were
a huge hit with my coworkers. Keep the
ideas coming!
Alaina McCoy
Fort Lauderdale
I was outraged that your magazine
selected March 29, the day Christians
observed as Good Friday this year,
the most solemn and sacred day of
Christianity, to host a happy hour on
your March 2013 Calendar.
Courtney Voses
Long Beach, NY
Editors Note: Thank you for pointing this
out. It was an oversight, and we apologize.
I have been a bartender for more
than 13 years, and Im always excited
to see new twists on drinks. Alex
Guarnaschelli and Marc Forgiones
cocktails were both absolutely
outstanding [He MadeShe Made,
April 2013]. Alexs was bubbly with a
gin bite to it, and Marcs was sweet
and perfect for hot days.
Kim Burgess
Ben Lomond, CA
I love the 50-recipes booklets. I use
them all the time to get my family fed
in fun, healthy ways. Just tonight we
had amazing macaroni and cheese
from 50 Twists on Mac & Cheese
[March 2013] and a salad dressed
with Creamy Italian from 50 Salad
Dressings [April 2013]. Thank you for
putting out such a wonderful magazine
every month from cover to cover!
Stephanie Coleman
Corona, CA
I was
asked to
bring a
dessert
for Easter
dinner, and my host is
unable to tolerate gluten.
So the Hazelnut-Mocha
Dacquoise in the April
2013 issue [Have Your
Cake...] looked like a great
option. The cake took a bit
of time, but it was totally
worth it. Thank you for
challenging home cooks
with unique and delicious
recipes like this one.
Suzanne Sandison
Grand Rapids
I prepared the April 2013 cover recipe, Pasta with Turkey
Meatballs [Weeknight Cooking], for my husband, who
is a smother every form of pasta in red sauce kind of
guy. Three helpings later, he declared this recipe terrific!
After 26 years together, this was the first pasta recipe
he ever accepted without heating up a side of red sauce
just in case.
Mary Pat Triulzi
Allison Park, PA
F
R
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M
L
E
F
T
:
S
A
M
K
A
P
L
A
N
;
C
O
N
P
O
U
L
O
S
.
,
You Asked...
Food Network stars answer your burning questions.
Keep basil in
a plastic bag
with a damp
paper towel.
Letters
28 FOOD NETWORK MAGAZINE JUNE 2013
Have a
question for a
Food Network
star?
Write to us at
foodnetwork.com/
magazine.
The content of all submissions
(including letters, recipes and
photographs) should be original
and becomes property of
Food Network Magazine, which
reserves the right to republish
and edit all correspondence
received. By making a
submission, you guarantee
that you possess all necessary
rights to grant the material to
Food Network Magazine.
Michael, when
grilling meat and
fish, is it best to
season before
grilling or during?
I was once told
to season when
the dish is half
cooked.
Matt Dyment
Somerville, MA
Definitely before. I
season my steaks and
roasts the night before
and my seafood about
an hour before grilling.
The seasoning makes
for moist and much
tastier food.
Michael Symon
Robert, with your
busy schedule on
the road, how do
you find time to
work out?
Mike Altieri
Norristown, PA
Sometimes I have to use
a hotel gym because I
travel 345 days a year.
Nine out of 10 times, I
find a major gym next
to the hotel that opens
around 4 a.m., so I can
exercise before the
shoots. I work out six
days a week, doing one
body part per day: chest,
back, shoulders, arms,
legs. And I run and do
abdominal exercises.
Robert Irvine
Ina, I noticed you
often go outside
to your garden to
pick fresh herbs
for recipes.
Do you have
a method for
preserving herbs
like basil and
cilantro? Drying
doesnt seem to
retain the flavor.
Maggie Kadlecek
Austin
The only way to keep
basil is to wash it, dry
it well and put it in a
plastic bag with an ever-
so-slightly-damp paper
towel. For cilantro? I
never use it because
I actually dont like
it. I think it tends to
overpower a dishits
such a strong flavor.
Ina Garten
Bobby, my
dad thinks not
cleaning our
grill after a meal
will give the
food even more
smoky flavor.
Is this true?
Brianna Hoover
Madison, WI
No, you should always
clean your grill. You
want your food to taste
like the food youre
actually cooking as
opposed to the food
you previously cooked.
You should clean the
grill and brush it when
youre done cooking. I
have a grill brush, and
thats all I use. Make sure
the grill is still hotits
easier to clean while the
grates are warm.
Bobby Flay
Ree, what meals
do you regularly
cook ahead, or
double and then
freeze?
Brenda Erwin
Hurst, TX
My Chicken Spaghetti
recipe (foodnetwork
.com/chickenspaghetti)
is definitely one of
those casseroles I tend
to doubleand often
tripleso I can have
extra pans for the fridge.
Lasagna is another one:
If Im going to cook up a
big meat sauce and boil
noodles, I might as well
make twice the amount.
The mess isnt that
much bigger, and I get
more bang for my buck.
Some other things I love
to freeze: sloppy joe mix,
spaghetti sauce, taco
meat and even pulled
pork or beef brisket.
If you wrap them
carefully, theyll do just
fine in the freezer.
Ree Drummond
B
A
S
I
L
:
A
L
A
M
Y
.
Learn more about
CHOCOL ATE BE YOND COMPARE
at LI NDT. COM
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EXCELLENCE, the thin, refined
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reveal complex layers of flavor,
engaging all of your senses.
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MASTERING THE ART OF R EFINEMENT
C
o
p
y
r
i
g
h
t
2
0
1
3
P
a
n
e
r
a
B
r
e
a
d
.
A
l
l
r
i
g
h
t
s
r
e
s
e
r
v
e
d
.
At Panera, weve committed to using antibiotic-
free chicken in all of our salads. It takes extra work,
but we think it tastes better that way. And it gives
you even more reason to love your favorite salad.
Learn more at panerabread.com.
MONTH 2013 FOOD NETWORK MAGAZINE 31
Food News
WHAT YOU NEED TO KNOW THIS MONTH
T
O
P
:
K
A
N
G
K
I
M
;
F
O
O
D
S
T
Y
L
I
N
G
:
K
A
R
E
N
E
V
A
N
S
.
B
O
T
T
O
M
:
D
E
V
O
N
J
A
R
V
I
S
/
S
T
U
D
I
O
D
(
3
)
.
Lemons dont stand
a chance against this
ferocious juicer.
$12; mcphee.com
Create a shark-
infested punch bowl
with this ice tray.
$8, Mustard; amazon.com
This scary-looking shark
actually protects your
hands: Its an oven mitt.
$18; fredare.com
Crack open a cold
one with the jaws of
this bottle opener.
$7; crateandbarrel.com
SHARKS
are attacking
the kitchen.
JUNE 2013 FOOD NETWORK MAGAZINE 31
32 FOOD NETWORK MAGAZINE JUNE 2013
Food
News
Some new
SEED programs
are worth
checking out.
Your best gardening tool this
summer just might be your library
card: Seed-lending programs
have been sprouting up at public
libraries across the country.
More than 50 institutions allow
members to check out seeds, plant
them and return some of the next-
generation seeds so others can
borrow them the following season.
No green thumb? No problem,
says Rebecca Newburn, who
helped pioneer the movement
at Californias Richmond Grows
Seed Lending Library. Unlike with
books, we dont charge late fees,
she says. To find a program near
you, visit richmondgrowsseeds
.org/sister-libraries.
DUE
NAME
RETURN
FROM THE
LIB
RA
RY
NAME
GROUND BEEF
is on a health kick.
News
FROMM
LIB
RR
T
O
M
A
T
O
seeds
T
O
M
A
T
O
S E E D
S
DUE
NAME
RETURN
FROM THE
L
IB
R
A
R
Y
GUM CHEWERS TAKE NOTE:
Tasters who chewed minty gum during a recent study were more likely to pick
chips, cookies and candy over fruit and vegetables after they nished the gum.
A possible explanation: The minty avor makes fruit and veggies taste bitter.
SOURCE: UNIVERSITY OF BUFFALO
Youll soon be able to get your ll of
healthful omega-3 fatty acids in a burger
instead of the usual sh. Researchers at Kansas
State University learned that omega-3 levels in
beef increase dramatically when axseed is added
to a cows grain. A quarter-pound of ground beef
from one of these cows contains 200 milligrams of
omega-3s (standard ground beef has none). Look for
the enriched beef, called GreatO, in grocery stores
starting this summer; it will be sold nationwide by the
end of the year.
TO
M
A
TO
seeds
PEPPER
S E E DS
P
H
O
T
O
S
,
F
R
O
M
T
O
P
:
D
E
V
O
N
J
A
R
V
I
S
/
S
T
U
D
I
O
D
;
S
H
U
T
T
E
R
S
T
O
C
K
;
H
A
M
M
A
C
H
E
R
S
C
H
L
E
M
M
E
R
.
I
L
L
U
S
T
R
A
T
I
O
N
S
:
D
O
R
O
T
H
Y
C
U
R
Y
.
The PARTY BUS has a whole new look.
The trendy new way to transport a party: on a bicycle built for 17. These super bikes
are rolling into cities around the country, including the Twin Cities (pedalpub.com),
where you can drink from kegs while bar hopping around town, as well as Portland, OR
(brewcycleportland.com), and Flagstaff, AZ (alpinepedaler.com). In Raleigh, NC, you can
commission one for a three-stop dinner tour (trolleypub.com). Prices start at $25 per
seator you could pony up $40,000 and buy your own bike at hammacher.com.
Tree extra-loud cheers for third-row seating. An ef cient yet powerful 290-horsepower V6. Available
550-watt Infnity audio, and standard voice-activated Blue Link navigation that helps you fnd
fun wherever its hiding. Fun just got way bigger, with the new 7-passenger Santa Fe. Hyundai.com
2013 Santa Fe GLS model shown. Innity audio available on LIMITED model only. Innity is a registered trademark of Harman International Industries, Inc. Only use Blue Link and corresponding devices when it is safe to do so. Blue Link subscription service agreement
required, sold separately after initial trial period. Features and fees vary by subscription plan. For additional details and system limitations visit HyundaiBlueLink.com or see your local Hyundai dealer. Blue Link is a registered trademark of Hyundai Motor America.
Hyundai is a registered trademark of Hyundai Motor Company. All rights reserved. 2013 Hyundai Motor America.
Food
News
A bump on the
inside surface
of the can
helps aerate
the beer as you
drink, releasing
extra avor.
The wider mouth
gets your nose
closer to
the beer.
The curved lip
directs the
beer toward
the front of
your tongue for
maximal avor.
BEER SNOBS can now drink from a can.
The founder of Samuel Adams, Jim Koch, has said since he launched the company
that he would never put his beer in a can. Looks like he changed his mind:
The brands Boston Lager will get canned starting this summer. Koch spent
two years and $1 million researching and developing new can designs. Are the
improvements noticeable? Well leave that for the beer snobs to decide.
From $15 for a 12-pack
BEWARE THE COLOR OF YOUR SNACK PACKAGES:
During a recent study, people perceived a candy bar with a green calorie label to
be healthier than a bar with a red labeldespite the fact that both labels had the
same numbers. SOURCE: CORNELL UNIVERSITY
BURGER
BUNS are
taking names.
Lest you forget where you
are when youre eating
your next great burger,
some restaurants are
slapping their logos on
the buns. At the Florida-
based chain BurgerFi
(burger.com) and at Just
Georges (justgeorges.com)
in Virginia Beach, buns are
pressed with a branding iron.
And at Los Angelesbased
Umami Burger (umami.com),
a giant U is airbrushed
onto each top with a
avorless spray.
WEDDINGS JUST GOT SWEETER.
Brides and grooms are giving guests something more exciting than rice to toss after
the ceremony: rainbow sprinkles. Los Angeles wedding planner David Tutera says he
has had tons of requests for them recently. These brides want a sweet send-off,
he says. Not that sprinkles are their only option. Other wedding pros told us theyve
seen crowds throw marshmallows, cereal, oats and rosemary.
B
U
R
G
E
R
A
N
D
B
U
N
S
:
B
E
N
G
O
L
D
S
T
E
I
N
/
S
T
U
D
I
O
D
(
3
)
.
S
P
R
I
N
K
L
E
S
:
S
H
U
T
T
E
R
S
T
O
C
K
.
S
A
M
U
E
L
A
D
A
M
S
I
L
L
U
S
T
R
A
T
I
O
N
:
T
H
E
B
O
S
T
O
N
B
E
E
R
C
O
.
34 FOOD NETWORK MAGAZINE JUNE 2013
Since
1982
KETTLE
STYLE?
W W W . K E T T L E B R A N D . C O M
the kettle chips
TM
JUNE 2013 FOOD NETWORK MAGAZINE 37
In the Know
JJU JU JUN JUN JUNE NE NE 220 0113 FOOD NETWORK MAGAZINE 37
Please
Remain Seeded
We were shocked to hear the
latest watermelon buying
stats: Nearly a third of the
people who live in the South
Central statesincluding
Texas, Louisiana, Arkansas
and Oklahomaprefer
watermelons with seeds,
compared with only about
10 percent in other parts of the
country. Oddly enough, these
folks arent choosing the seeded
version because of the price:
Seedless watermelons cost
about the same as seeded in
markets across the country.
Get the scoop on watermelon seeds.
Then, upgrade your grilling gear and
tour Sunny Andersons kitchen.
PHOTOGRAPH BY KANG KIM
F
O
O
D
S
T
Y
L
I
N
G
:
K
A
R
E
N
E
V
A
N
S
.
38 FOOD NETWORK MAGAZINE JUNE 2013
In the Know
Plain Buns vs Potato Buns
Potato buns have about twice as much sugar as plain
(thats why they taste so much sweeter), but they also contain
more protein. Beyond that, the two are almost identical in fat,
calorie and ber counts, so pick the one you like.
WINNER: Its a draw
Potato Chips vs Tortilla Chips
Potato chips are higher in vitamin Can ounce gives you
10 percent of your daily recommended intakebut thats their
only upside. Tortilla chips are lower in calories, fat, saturated fat and
sodium, and they contain more calcium. Bonus: The dips you eat
with tortilla chips (guacamole and salsa) are more healthful than
standard ranch or sour creamand-onion dip.
WINNER: Tortilla chips
Hamburger vs Hot Dog
Franks and quarter-pound burgers each contain
about 200 calories, but a single hot dog has more than
25 percent of your maximum daily sodium (compared with
only 3 percent in a burger patty). Most hot dogs are also
higher in fat and contain nitrites, preservatives that
may increase your cancer risk.
WINNER: Hamburger
Sweet Pickles vs Dill Pickles
Sweet pickles have seven times the calories and more than
13 times the sugar content of dills. Dill pickles contain almost
twice as much sodium as sweet pickles, but assuming you dont put
too many slices on your burger, theyre the better option.
WINNER: Dill pickles
Before you re up the grill, nd out how your
summer cookout staples stack up.
Our Expert: Takami Kim is a registered dietitian with
NewYorkPresbyterian Hospitals Department of Food and Nutrition Management.
Which Is Healthier?
Ketchup vs Mustard
Neither of these fat-free condiments is a bad choice,
but while a tablespoon of ketchup contains 4 grams of sugar
and 20 calories, yellow mustard has almost no sugar or calories.
The only downside: Mustard is slightly higher in sodium.
WINNER: Mustard
C
L
O
C
K
W
I
S
E
F
R
O
M
T
O
P
L
E
F
T
:
L
E
W
R
O
B
E
R
T
S
O
N
/
G
E
T
T
Y
I
M
A
G
E
S
(
2
)
;
D
E
V
O
N
J
A
R
V
I
S
/
S
T
U
D
I
O
D
;
J
O
H
N
E
.
K
E
L
L
Y
/
G
E
T
T
Y
I
M
A
G
E
S
;
F
O
O
D
C
E
N
T
R
A
L
E
H
A
M
B
U
R
G
G
M
B
H
/
A
L
A
M
Y
;
J
U
L
I
A
C
A
W
L
E
Y
/
S
T
U
D
I
O
D
(
2
)
;
S
H
U
T
T
E
R
S
T
O
C
K
;
L
E
V
I
B
R
O
W
N
;
D
E
V
O
N
J
A
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V
I
S
/
S
T
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D
I
O
D
.
Non-fat milk. Live and active cultures. Thats it.
Two simple, real and perfect ingredients. And nothing else.
#tastereal
REAL IS CRAFTED,
AUTHENTIC
AND SIMPLE.
JUST LIKE YOGURT
SHOULD BE.
We found all sorts of new gear for
the griller who has everything.
42 FOOD NETWORK MAGAZINE JUNE 2013
This oversize
spatula is nearly
10 by 10 inches.
$19, Mr. Bar-B-Q;
qvc.com
They pop open!
These disposable Flings trash
bins go right in the garbage!
$4 each; containerstore.com
This Heat Shield set comes with
interchangeable attachments,
including a sh ipper, silicone
basting brush and fork.
$50, Grill Daddy; amazon.com
Keep an eye on your
grills temperature at night
with a glow-in-the-dark
thermometer.
$11, Man Law; kohls.com
The Grillbot does your dirty
work: Place it on grimy grill
grates, then let it roll around
and scrub off food and grease.
$100; grillbots.com
Flip four
hamburgers
at once!
HOT STUFF
JUNE 2013 FOOD NETWORK MAGAZINE 43
In the Know
Slip on this
oven mitt and
aunt your
cool tattoos.
$15, DCI;
neatoshop.com
During
off-hours, this
wacky cover
disguises
your grill as
an extra-large
mustard
bottle.
$15; bbqzoo
.com
With the Flippin Easy Grill Basket,
you can rotate small ingredients
like vegetables and shrimp with
one quick turn.
$50; surlatable.com
This Himalayan salt plate, ideal for
searing sh or meat, comes with a
porcelain-coated holder for easy transport.
$50, Charcoal Companion;
broadwaypanhandler.com
You can
load about
seven pounds
of charcoal into
this collapsible
chimney starter,
then fold it at
for storage.
$25, Outset;
cooking.com
This BBQ Vertical Roaster
doubles as a grill basket
when you remove the center
piece. The wooden handle
detaches, too.
$45, Schmidt Brothers;
westelmmarket.com
The tray under this
Newton Prep Master
will catch all the juices
from your grilled meat.
$140; johnboos.com
for information
Stash this folding utility lighter
in your pocket: It collapses
to less than six inches.
$4, Scripto; lowes.com for stores
Show everyone whos top dog at the grill
by sporting one of these hot dog tees.
From $23; spreadshirt.com
Show your patriotism by
waving this Star Spangled Spatula.
$65; areaware.com
Fans of the Big Green Egg outdoor cooker
will ip over this 10-foot-long string of patio lights.
$30; biggreenegg.com for stores
Claim your cooking
spaceand protect your
deckwith this 46-inch-
square outdoor grill mat.
$116; wayfair.com
M
A
T
T
S
T
A
C
E
Y
.
44 FOOD NETWORK MAGAZINE JUNE 2013
In the Know
Judge who terrifies
me the most
Simon Majumdar Mo Rocca Jeffrey Steingarten
Dream judge Julia Child James Beard Auguste Escoffier
Nightmare secret
ingredient
Flour Monkfish liver Seitan
Dream secret ingredient
Most intimidating
Iron Chef
Michael Symon
Geoffrey Zakarians style
always intimidates me.
Morimoto. Ive seen him put out
dishes with 20 elements!
Pregame ritual
Go for a run, psych up my
sous chefsgo!
I talk to my cutting board and
ask it to be good to me.
Green tea
Postgame ritual Lunch and cocktails I get beers with my sous chefs.
If we lose, we lick our wounds
and think about the next battle.
If we win, its champagne.
Kitchen Stadium wish A wood-burning oven More people in the crowd
Its perfect. It feels like home
these days.
Secret weapon Chile oil My calm demeanor
Focusing on the secret
ingredient
What Id make for an
Iron Chef potluck
The barbecue buffalo ribs I
made against Rick Bayless
A bottle of
bourbonI would let
them do the cooking!
Green plantain empanadas
with spinach, manchego
and artichokes
Numb/Encore by Jay-Z
and Linkin Park
Alive by Pearl Jam
Street Fighting Man by
The Rolling Stones
Relentless Busy Warrior
Most embarrassing
Iron Chef moment
My cheese fondue curdled.
My pants ripped
during Next Iron Chef.
I undercooked some
tapioca pearls for Jeffrey
Steingarten and he caught me.
One word to describe
an Iron Chef
If the show had entrance
music, my song would be
er
b
t
C
wounds
Buffalo Spanish octopus
BOBBY FLAY MARC FORGIONE JOSE GARCES
m
The Rolling Sto
Cast Iron
Cuttlefish
ur
fishh
Simo
Ju
owd
It s
r
ef.
t
te St
Jeffrey Steingarten and
Simon Majumdar
My wife Michael Ruhlman
In order: Jeffrey Steingarten
and Simon Majumdar
Lidia Bastianich, Julia Child
or Chef Auguste Gusteau
from Ratatouille
President
Barack Obama
Fergus Henderson Jol Robuchon
Durian I dont have any! Tofu Blowfish
No contest: Bobby Flay Myself Morimoto Geoffrey Zakarian
Sharpening my knives 100
times and eating Twizzlers
Stretching Listening to Metallica
One hour of pilates and
three macchiatos
A long nap followed by a
bellini with my team at a local
restaurant
I wipe off all my sweat and relax
to forget about the battle.
Metallica and whiskey
Partagas Serie D No. 4
Cuban cigar and a martini at
Collichio & Sons with my team
Chocolate tempering machine
and a new ice cream
machine that isnt jinxed!
Change the stove to one that
uses Binchotan charcoal.
More time Bigger refrigerators
Dessert My energy Acidity Thats why they call it a secret!
Smoky bacon and
fried-egg sandwiches on
grilled sourdough
Sustainable whole tuna
Id break it down into several
tuna dishes.
Smoked pork butt Ros champagne
Runnin with the Devil by
Van Halen
Kitano Ryoba by
Saburo Kitajima
One by Metallica
Fly Me to the Moon
by Frank Sinatra
Ferocious Under pressure Fearless Blessed
Almost falling over while
bringing mortadella back to
my station
I cut myself with a crab shell
(Ive never cut myself
with a knife).
An explosion with a Vita-Prep
while making mole
Mangling the sabering of a
bottle of champagne last year
II d
00
ers
by a
a local
I
and
na
yself
fe).
An
.
A
Cherries
The ingredients I need to make
space food
Whole suckling pigit already
happened and I won!
Fresh white truffles
MASAHARU MORIMOTO GEOFFREY ZAKARIAN
on
a
tun
U d
MICHAEL SYMON ALEX GUARNASCHELLI
See who wins
the Tournament
of Champions
at 10 p.m. ET on
June 2 (catch the
show Sundays
at 9 p.m.).
On Iron Chef America: Tournament of Champions, Food
Networks culinary giants are facing their most formidable
opponents ever: each other. We asked the competitors in
this all-star grudge match some revealing questions....
F
L
A
Y
,
F
R
O
M
T
O
P
:
C
H
R
I
S
T
I
N
A
N
O
R
W
O
O
D
/
G
E
T
T
Y
I
M
A
G
E
S
;
D
E
B
O
R
A
H
F
E
I
N
G
O
L
D
/
C
O
R
B
I
S
;
P
E
T
E
R
T
S
A
I
P
H
O
T
O
G
R
A
P
H
Y
/
A
L
A
M
Y
.
F
O
R
G
I
O
N
E
:
G
A
N
S
O
V
S
K
Y
V
L
A
D
I
S
L
A
V
/
G
E
T
T
Y
I
M
A
G
E
S
;
J
I
R
I
H
E
R
A
/
A
L
A
M
Y
;
B
U
L
L
E
I
T
B
O
U
R
B
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.
G
A
R
C
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S
:
S
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S
T
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;
I
M
A
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S
O
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/
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S
;
R
E
D
F
E
R
N
S
/
G
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I
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A
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S
.
G
U
A
R
N
A
S
C
H
E
L
L
I
:
D
A
V
E
K
I
N
G
/
G
E
T
T
Y
I
M
A
G
E
S
;
M
A
R
K
O
M
E
T
Z
I
N
G
E
R
/
S
T
U
D
I
O
D
.
M
O
R
I
M
O
T
O
:
W
H
I
T
E
H
O
U
S
E
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48 FOOD NETWORK MAGAZINE JUNE 2013
In the Know
Serious crush
Sunny collects mortars
and pestles because she
loves the way they look,
but she also uses them
as entertainment during a
dinner party: Shell crush
garlic or grind a quick pesto
in front of guests. I like to
give people a show, she says.
Island style
I could have 10,000 square
feet of counter space and it
would still not be enough,
Sunny says. This mobile island
helps. She added tiles to the
sides to match the original
tiles under the range.
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JUNE 2013 FOOD NETWORK MAGAZINE 49
When Sunny Anderson was shopping
for a new place to live in Brooklyn, her
list of demands was short. I didnt
care if the sink leaked or if the water
pressure was bad, she says. I just
needed a place for my range. She had
just bought a 48-inch Wolf (the one
she uses on her show Cooking for Real),
but every kitchen she saw would
have required a major renovation to
squeeze it in. Then she found a three-
story house with an open kitchen.
The minute she laid eyes on the tiled
hearthjust the right size for her
rangeSunny knew she was home.
She was able to make small changes
and turn the kitchen into a space that
felt totally personal. She painted the
walls bright yellow, laid new floors
and added a fun chandelierand
she finished it in time to shoot all the
photos here for her latest cookbook,
Sunnys Kitchen (out in September).
Sunny likes the result so much that
she just might settle in, which is no
small deal for someone who has lived
in 18 cities. Its so great to know my
neighbors, finally, she says. Im
never going to leave this house.
Sunny Anderson shows off her
colorful Brooklyn kitchen.
Southern touch
Sunny calls this her I love me wall.
The eurs-de-lis remind her of the
time she lived in New Orleans and
started falling in love with food.
Cabinet appointments
Sunny keeps meaningful pieces that she
has collected over the years in this built-in
cabinet to protect them from herself. I break
everything, she says. Her favorites include
a souvenir plate from Germany and a glass
pitcher that was a gift from Food Network.
Turn the page to get
Sunnys look.
Star
Kitchen
PHOTOGRAPHS BY DAVID A. LAND
50 FOOD NETWORK MAGAZINE JUNE 2013
In the Know
50 FOOD NETWORK MAGAZINE JUNE 2013
Space is limited
in Brooklyn,
so a chrome
pot rack
helps. $136;
potracksource
.com
Get the Look
Sunny personalized
her kitchen cart by
adding tiles to the
sides. $500, Home
Styles; meijer.com
Because she has several cats who like to paw at the
curtains, Sunny made hers out of this extra-sturdy
barkcloth fabric, in the Monstera Leaf Garden
pattern. $17 per yard; islandshawaiianfabric.com
Pick up some of Sunnys nds for your own kitchen.
Sunnys kitchen
is in the back of
her house and
doesnt get a ton
of sunlight, so she
painted the room
with Gliddens
Dazzling Daffodil
to make it brighter.
From $20 per
gallon; glidden
.com for stores
When Sunny bought a
giant vintage sign from
Dr. Bob, a New Orleans
artist, he gave her one
of his smaller pieces as
lagniappe, a Creole word
for freebie with purchase.
From $65; drbobart.net
for information
These 21-inch-tall Fleur De Lys wall decals come
as a set of four. $50; stickerbrand.com
One day Sunny hopes to take the white paint
off her tin ceiling panels to expose their
metal nish. You can buy new versions of
white or tin for your kitchen. From $4 per
square foot; armstrong.com for stores
This four-arm
chandelier
plugs right into
an outlet. $100;
amazon.com
A
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43% Warm. 57% Breezy.
100% You.
Follow us on Facebook, Twitter or Pinterest, and see much more at pier1.com/outdoorliving
A rainbow of color from natural ingredients.
Goldfish
Colors Crackers
When it comes to these guys,
theres no such thing as a fake smile.
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goldfishsmiles.com
JUNE 2013 FOOD NETWORK MAGAZINE 53
Daniela Perez-Reyes
CATERER AND BARTENDER Haleiwa, HI
Dream show Come to Peru: She cooks
traditional food from the country where
she grew up.
Fantasy dinner date The Dalai Lama:
Hes an awesome guy. Id make him
tiradito, Peruvian ceviche.
Best cooking tip Dont be scared of chiles.
Cut them in half and take out the seeds and
veins. Wear gloves and use a paring knife.
Andres Guillama
CHILDHOOD OBESITY PREVENTION
COACH Waynesville, NC
Dream showLast Man Standing:
He encourages young men to get in
the kitchen.
Claim to fame He lost 150 pounds by
lightening up his familys Cuban dishes.
Best cooking tip Treat chorizo like garlic:
Start any dish with just a tablespoon of
diced chorizo sauted in olive oil.
Nikki Dinki
FOOD BLOGGER AND RADIO HOST
New York City
Dream showSemi-Vegetarian: She makes
vegetable-centric dishes with meat in a
supporting role.
Signature dish Spinach and edamame
sauce over pasta with chicken meatballs
Fantasy dinner date Giada De Laurentiis:
She taught me to cook. Id make her a
fantastic soup and a crostini tasting flight.
Chad Rosenthal
BARBECUE RESTAURATEUR Ambler, PA
Dream show Eating Great Late: He finds
the perfect spots for late-night grub.
Signature dish Dry-rubbed 16-hour
hickory-smoked brisket
Fantasy dinner date Mr. Wizard from
Mr. Wizards World: Id make spicy Korean
fried chicken wings and see how he reacts.
Danushka Lysek
PRIVATE CHEF New York City
Dream show Conquer the Kitchen:
She helps people get over their
fear of cooking.
Claim to fame She has appeared on five
reality shows, including Chopped, and
calls herself reality TV royalty.
Fantasy job Shed be a race-car driver.
My dream car is a Ferrari 458 Italia.
Meet the Contestants
Stacey Poon-Kinney
RESTAURATEUR San Diego
Dream show Vintage Kitchen: She puts
modern twists on Grandmas favorite
recipes.
Signature dish Maple-bacon cheesecake
based on her moms traditional recipe
Best cooking tip Let your kid stir. The
more involved and interested children are
in the kitchen, the better.
One of these competitors will be the next Food Network star. Who has what it takes?
In the Know
54 FOOD NETWORK MAGAZINE JUNE 2013
Russell Jackson
CHEF San Francisco and New York City
Dream showThe Next List: He talks
about whats cutting edge in food and
restaurants.
Signature dish Duck hearts roasted in
ras el hanout (Moroccan spice blend) over
smoked wheat berries with kimchi puree
Dream dinner date English chef Marco
Pierre White: Id make him something
really simple, like a roast meat and
creamed spinach.
Viet Pham
CHEF AND RESTAURATEUR Salt Lake City
Dream show Its developing organically.
Ive been blessed with skills, and I want to
incorporate them into my show.
Claim to fame He beat Bobby Flay on
Iron Chef America in Battle Ground Meat
by making beef-fat ice cream.
Lead actor in the movie of his life The
Chairman on Iron Chef America: He
was incredibly respectful to my family.
I was so impressed.
Chris Hodgson
CHEF AND RESTAURATEUR Cleveland
Dream showExtreme Food Makeover:
He helps people pull off food at important
events, like their weddings.
Claim to fame He was on The Great Food
Truck Race and is credited with bringing
food trucks to Cleveland.
Lead actor in the movie of his life
Will Ferrell: I have a comical
life. Im quirkyI always have an
awkward comment.
Rodney Henry
PIE SHOP OWNER AND FORMER
ROCK STAR Baltimore
Dream show The Pie Guy: He travels to
ranches and orchards and makes pies, all
while showcasing local musicians.
Best cooking tip Dont overwork your
piecrust. The less you touch it, the better
it will be.
Signature dish The Baltimore Bomb:
a vinegar-soaked shortbread pie with
crushed Berger Cookies and ganache
Chef Lovely
CATERER North Hollywood, CA
Dream show Glam Chef: She hosts a
late-night food and talk show with celebrity
guests, a DJ and cocktails.
Always in her refrigerator Savory and
sweet flavored butters, champagne,
ice cream and sparkling mineral water
Fantasy job Shed be a singer, performing
a mixture of hip-hop and pop. Im more
talented than Rihanna.
Damaris Phillips
COOKING INSTRUCTOR Louisville, KY
Dream show Meals to Trap a Man: She
teaches single women how to use Southern
food to get to a mans heart.
Signature dish Sweet-potato biscuits with
smoked pork loin and pickled butternut
squash slaw
Always in her pantry Homemade flavored
vinegars and oils infused with lemongrass,
ginger, basil and more
In the Know
Catch the
Food Network
Star premiere
on June 2 at
9 p.m. ET.
56 FOOD NETWORK MAGAZINE JUNE 2013
In the Know
Nothing gets Guy Fieri
revved up like his collection
of great American cars.
PHOTOGRAPHS BY DAVE LAURIDSEN
Guy
CAR
JUNE 2013 FOOD NETWORK MAGAZINE 57
GUY FIERIS CAR COLLECTION started inside
a pair of old Ugg boots. It was 1996, and
the chef and his wife, Lori, had a new son,
Hunter, but Guy was distracted: He was on
the prowl for a vintage Chevy Chevelle. The
Chevelle was the car when I was growing up,
says Guy. So when a 71 model was for sale
nearby, he went to see it. I almost died, he
says. Guy had to have the carhe just didnt
have $25,000 to buy it. That night, he told
Lori he was going to mortgage the house,
which didnt go over well. Then, with a smirk,
Guy reached into an old boot and pulled out
$12,000 in cash that he had been secretly
stashing, one $20 bill at a time. The next
daywith his savings and some negotiating
skills (he threw in free meals for a year at his
restaurant Johnny Garlics)the car was
his. He didnt love the color at rst. I really
didnt want a yellow car, he says. But it grew
on himso much so that he has amassed a
whole collection of yellow speedsters and
trucks. At his home in Santa Rosa, CA, he
showed us some of his favorites.
Guy has his own
car lift!
58 FOOD NETWORK MAGAZINE JUNE 2013
2011 Chevrolet Camaro
NICKNAME: SS Ryder
This was the rst 2011 yellow convertible Camaro
off the factory line. Its also Ryders favorite.
Even when its cold, Ryder is like, Dad, you cant
put the top up! Guy says.
2007 Chevrolet Corvette
NICKNAME: Big Bite
As the name suggests, Guy rewarded himself with this car right
after he landed his rst cooking show on Food Network.
NE JUNE 2013
Guy rewarded himself with this car right
rst cooking show on Food Network.
2011 Chevrolet Camaro NICKNAME: SS Ryder
Thi th t 2011 ll tibl C
2007 Chevrolet CCorvette NICKNAME: Big Bite
In the Know
Help Guy
name his car!
2007 Shelby Cobra
NICKNAME: Live Fast
This personalized all-black car was a gift from its
designer, industry icon Carroll Shelby. Guys youngest
son, Ryder, wont ride in it: Its too loud!
1971 Chevrolet Chevelle
NICKNAME: SS Hunter
The rst car in Guys collection is still his most precious:
It was my rst love, he says. Ill never sell it. Ill sleep
in it before I sell it. (SS stands for Super Sport.)
1976 Jeep CJ-5
NICKNAME: Devil CJ
Although this Jeep is nearly 40 years old, it has only
55,000 miles on it. It was one of Guys biggest projects:
The whole thing was rebuilt from the inside out.
2006 Chevrolet Kodiak >
NICKNAME: Full Bore
An extra step drops down when
Guy opens the door so he can
climb in. Hunter drove it to a
high school dance, Guy says.
But he only has his permit, so he
shows up in a huge truckand
then his mom gets out!
1969 Chevrolet Corvette
NICKNAME: TBD
Guy got this vintage Corvette earlier this year. He hasnt
decided what to call it yet. Have ideas? Send
them to him at foodnetwork.com/nameguyscar.
EXCLUSlVELY AT
2013 Lowes Companies, Inc. All rights reserved. Lowes, the gable
design and Never Stop Improving are trademarks of LF, LLC. Lowes.comIaIIenandroth
EVERYONE SAYS YOU LOOK GOOD IN RED.
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ADVERTISEMENT
MAKE AN ORDI NARY NI GHT I NT O AN EXT RAORDI NARY
EVENI NG WI T H BUI TONI
Refrigerated Three Cheese Tortellini
cup BUITONI Refrigerated All Natural
Pesto with Basil
cup (1.5 ounces) BUITONI Refrigerated
Freshly Shredded Parmesan Cheese
cup sun-dried tomatoes, drained
and chopped
bunch basil, chopped
MAKES 3 SERVINGS
DI RECT I ONS
PREPARE pasta according
to package directions.
DRAIN pasta.
TOSS with pesto, cheese,
tomatoes and basil.
SERVE hot or at
room temperature.
Serve crusty Italian bread
alongside a small dish of
olive oil, salt and pepper
Add fresh diced tomatoes
for quick homemade
bruschetta
Pair a delicious Italian
wine to bring out avors
Mix a colorful salad using seasonal lettuce such as
radicchio, arugula and romaine
Have dinner somewhere differentin the backyard
or on the living room oor. Or spread a blanket for
an impromptu picnic
Complement your date night meal
Contest open to legal residents of the United States and D.C., excluding legal residents of MD and VT, age 18 or older. Void in MD,
VT and where prohibited. Odds of winning depend on number of entries received. Contest starts at 9:00 a.m. ET on May 21, 2013
and ends at 2:00 p.m. ET on June 18, 2013. For full ofcial rules, visit www.foodnetwork.com/supperstar. Sponsored by Television
Food Network, G.P., 75 Ninth Avenue, New York, NY 10011.
Go to FOODNETWORK.COM/SUPPERSTAR for more details.
ENTER THE
FOR YOUR CHANCE TO WIN $5,000 IN CASH!
CREATE A DATE NIGHT ITALIAN MEAL USING
BUITONI REFRIGERATED PASTAS & SAUCES
SUPPER STAR RECI PE CONTEST
Tortellini with Pesto and Sun-Dried Tomatoes
un Cooking
JUNE 2013 FOOD NETWORK MAGAZINE 63
PHOTOGRAPH BY KANG KIM
Brush with Greatness
We think this cookout idea is a stroke of
genius: Serve condiments in mini paint pails,
with pastry brushes for spreading (pails,
$4 each, containerstore.com; brushes,
$3 each, norprowebstore.com). The brushes
give you better coverage than a typical
squeeze bottleall the more reason to step
up your condiments, too: Try our homemade
ketchup on page 76.
Serve condiments in style. Then,
steal a famous milkshake recipe
and make your own pickles.
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64 FOOD NETWORK MAGAZINE JUNE 2013
Fun
Cooking
Fun
Cooking
Wake-Up Call
SPICY SMOKED SALMON BAGELWICHES
ACTIVE: 15 min l TOTAL: 15 min l SERVES: 2
Break out of your
breakfast routine with this
fully loaded bagel.
Sriracha
hot sauce is
a great match
for eggs!
1 Persian cucumber, halved
lengthwise and thinly sliced
1 scallion, thinly sliced
2 teaspoons fresh lemon juice
teaspoon toasted sesame oil
Kosher salt
2 bagels, split
1 tablespoon unsalted butter
4 large eggs, lightly beaten
1 ounce smoked salmon
(about 2 slices), chopped
1 ounce cream cheese,
cut into -inch pieces
1 teaspoons Sriracha
(Asian chile sauce)
1. Toss the cucumber and scallion slices in a small bowl with the
lemon juice, sesame oil and a pinch of salt.
2. Lightly toast the bagels. Meanwhile, melt the butter in a
medium saucepan over medium heat. Add the eggs and a pinch
of salt and cook, stirring, until almost set, about 2 minutes.
Stir in the salmon, cream cheese and Sriracha and cook until the
eggs are set, about 1 more minute.
3. Divide the scrambled egg mixture between the bagels and
top with the cucumber salad. P
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A coffee this bold, yet smooth? Theres only one name for it.
Go to Folgers.com to learn more about all the varieties of Black Silk.
/ The Folger Coffee Company. Keurig, the Cup and Star design, Keurig Brewed and K-Cup are trademarks
of Keurig, Incorporated, used with permission. K-Cup packs for Keurig K-Cup brewing systems.
He Made
We asked Food Network Star winners
Jeff Mauro and Aarti Sequeira for their favorite
baked beans. Who makes the better dish?
JEFF MAUROS
TUSCAN STOVETOP
BAKED BEANS
ACTIVE: 25 min l TOTAL: 55 min
SERVES: 6 to 8
pound thick-cut pancetta, diced
1 medium onion, diced
1 stalk celery, diced
1 large carrot, diced
1 teaspoon dried Italian seasoning
teaspoon red pepper flakes
Kosher salt and freshly ground pepper
4 cloves garlic, minced
cup dry white wine
4 15-ounce cans great northern
beans, drained and rinsed
1 15-ounce can crushed tomatoes
2 cups low-sodium chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
to 1 cup shaved
parmesan cheese
Bottl ed balsamic glaze,
for drizzling
1. Heat a large Dutch oven over medium
heat. Add the pancetta and cook, stirring,
until crisp, about 15 minutes. Remove
with a slotted spoon. Add the onion,
celery and carrot to the drippings in the
pot; sprinkle with the Italian seasoning,
red pepper akes, teaspoon salt and
a few grinds of pepper and cook, stirring
occasionally, until the vegetables are
soft, about 8 minutes. Add the garlic and
cook 30 more seconds.
2. Deglaze the pan with the wine,
scraping up any browned bits with a
wooden spoon. Simmer until reduced
by half, about 4 minutes. Add the
beans, tomatoes and chicken broth and
simmer until the beans are soft, about
20 minutes. Stir in the lemon zest and
juice; adjust the seasoning, if necessary.
3. Remove from the heat and stir in the
pancetta; transfer to a serving dish. Top
with the parmesan and cover to melt.
Drizzle with balsamic glaze.
Jeffs
secret
weapon
Fun
Cooking
66 FOOD NETWORK MAGAZINE JUNE 2013
This
flavorful
dish is inspired
by my favorite
rustic Tuscan
soup, pasta
e fagioli.
She Made
1. Preheat the oven to 400. Set a medium
oven-safe pot over medium heat and add the
bacon. Cook, stirring, until most of the fat is
rendered and the bacon is crisp, about 8 minutes;
remove to paper towels with a slotted spoon to drain.
2. Add the onion, garlic and ginger to the drippings in
the pot and cook, stirring occasionally, until soft and
golden, about 5 minutes. Add the tomato paste and cook
until the color deepens, about 1 more minute.
3. Add the root beer, vinegar, molasses, mustard, red pepper akes and garam
masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of
the bacon and gently stir so the beans dont lose their shape. Reduce the heat to
medium low and simmer until slightly thickened, about 15 minutes; season with
salt and pepper. Transfer to the oven and bake, uncovered, until thick, about
30 minutes. Let cool slightly, then top with the remaining bacon.
4 slices bacon, cut into 1-inch pieces
1 large white onion, finely diced
2 cloves garlic, minced
1 tablespoon minced peeled ginger
2 tablespoons tomato paste
2 12-ounce bottles root beer
(about 3 cups)
1 tablespoon apple cider vinegar
2 teaspoons molasses
1 tablespoon grainy mustard
Hefty pinch of red pepper flakes
teaspoon garam masala
4 15-ounce cans cannellini beans,
drained and rinsed
Kosher salt and freshly ground pepper
AARTI SEQUEIRAS ROOT BEER BAKED BEANS
ACTIVE: 20 min l TOTAL: 1 hr 5 min l SERVES: 6 to 8
Aartis
secret
weapon
JUNE 2013 FOOD NETWORK MAGAZINE 67
ook
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V
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!
I would
have loved these
baked beans as
a kid. Soda in
my beans? Yes,
please!
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68 FOOD NETWORK MAGAZINE JUNE 2013
Fun
Cooking
Fun
Cooking
GRILLED CHICKEN DOGS WITH SWEET POTATO FRIES
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
FOR THE FRIES
cup panko breadcrumbs
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon extra-virgin
olive oil
Kosher salt
1 large egg white
2 medium sweet potatoes,
peeled and cut into
-inch-thick sticks
FOR THE HOT DOGS
2 ears of corn, shucked
cup chopped seedless
cucumber
cup chopped orange
bell pepper
Juice of 1 lime
1 teaspoon sugar
Kosher salt
2 tablespoons chopped
fresh basil
1 tablespoon extra-virgin
olive oil
4 chicken hot dogs
2 tablespoons barbecue sauce,
plus more for dipping
4 potato hot dog buns,
split and toasted
1. Make the fries: Put a baking sheet in the oven and preheat
to 425. Combine the panko, cumin, paprika, olive oil and
1 teaspoon salt in a small bowl.
2. Whisk the egg white in a medium bowl until frothy. Add
the sweet potatoes and toss until coated, then add the
panko mixture and toss. Spread the sweet potatoes on the
hot baking sheet and sprinkle with any remaining crumbs
from the bowl. Bake until the fries are tender and crisp,
about 25 minutes.
3. Meanwhile, prepare the hot dogs: Preheat a grill to medium
high. Grill the corn, turning occasionally, until slightly charred,
about 6 minutes; let cool. Cut the kernels of the cobs and
toss with the cucumber, bell pepper, lime juice, sugar and
teaspoon salt in a bowl. Stir in the basil and olive oil.
4. Grill the hot dogs, turning occasionally and brushing with
the barbecue sauce, until marked, about 5 minutes. Put the
hot dogs in the buns and top with the corn mixture. Serve
with the sweet potato fries and barbecue sauce for dipping.
Treat the family to a new
take on franks and fries. Kids Meal
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SINCE 1867, THE RICH, SMOOTH FLAVOR
OF FILIPPO BERIO
w
ith
Add brownies and
blondies for extra
deliciousness
You can serve them at your
make-your-own sundae bar
or by themselves at any
summer event: Ms. Greens
Ultimate M&MS Peanut
Butter Brownies, made with
M&MS Brand Peanut Butter
Chocolate Candies. For this
delicious recipe, visit
bakingwithmms.com.
Cool off the crowd
with chilled hot
chocolate
Turn a cold-weather treat
into a summer special. Just
combine water and cocoa
mix in a blender with vanilla
ice cream and half-and-half.
Process for about 30 seconds
until smooth. Serve in chilled
mugs topped with whipped
cream sprinkled with M&MS
Brand Chocolate Candies.
MAKE SUMMER
EVEN SWEETER
For more delicious recipes,
go to bakingwithmms.com.
#
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80 FOOD NETWORK MAGAZINE JUNE 2013
Copy That!
ALMOST-FAMOUS MILKSHAKES
MAKES: 2 shakes
1 pints vanilla,
strawberry or
chocolate ice cream
cup evaporated milk
cup vanilla-flavored
syrup (such as
Torani)
1. Scoop the ice cream into 8 to 10 balls and arrange in a shallow dish
in a single layer; return to the freezer until rm, about 20 minutes.
2. Put the evaporated milk and vanilla syrup in a blender, then put
the blender jar and 2 large glasses in the freezer with the ice cream;
chill at least 20 minutes.
3. When ready to serve, remove the ice cream and blender jar from
the freezer. Add half of the ice cream to the blender and blend on
high until smooth. Add the remaining ice cream and blend until
smooth. Remove the glasses from the freezer and ll with the shake;
serve immediately.
THE RESTAURANT: Friendlys
THE DISH: Fribble
THE STORY: In 1965, Friendlys
lost the right to use the name of its
super-thick shake, the Awful-Awful
(so named after a customer called
it awful big and awful good).
Execs held a company contest to
rename it, and three employees won
$100 each with Fribble, meaning
frivolous. Friendlys keeps the recipe
for its popular shake a secret, but
the chefs in Food Network Kitchens
whipped up this great imitation.
When we asked for the secret Fribble recipe, Friendlys execs gave
us the cold shoulder. So Food Network Kitchens created this copy.
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Introducing a smarter, greener, techier Honda Civic Hybrid. Smarter, wi th sophi sti cated Lane
Departure
1
and Forward Col l i si on Warni ng
2
systems. Greener, wi th 44 mpg hi ghway
3
and some of the
l owest emi ssi ons
4
on the road. Techi er, wi th SMS t ext i ng
5
and Pandor a
compati bi l i ty.
6
And wi th
standard features l i ke Bl uetooth,
7
USB i ntegrati on
8
and rearvi ew camera, i ts basi cal l y everythi nger.
We made the best Civic even better.
1
LDW only alerts drivers when lane drift is detected without a turn signal. LDW may not detect all lane markings or departures; accuracy varies based on weather, speed or road condition; operation affected
by extreme interior heat. Driver is responsible for safely operating vehicle.
2
FCW cannot or may not detect all objects ahead; accuracy varies based on weather, speed and other factors; operation affected by
extreme interior heat and other factors. FCW does not include a braking function. Driver remains responsible for safely operating vehicle.
3
Based on 2013 EPA mileage ratings. Use for comparison purposes only.
Actual mileage will vary depending on how you drive and maintain your vehicle.
4
Advanced Technology Partial Zero-Emission Vehicle models as certified by the California Air Resources Board are available in CA
and states that have adopted California Zero-Emission Vehicle regulations.
5
Compatible with select phones with Bluetooth.
Wireless carriers rate plans apply. Only use texting feature when state and local laws
permit and conditions allow you to do so safely.
6
Pandora, logo and trade dress are owned by Pandora Media, Inc., and used with permission. Compatible with select smartphones. Wireless carriers rates apply.
7
The Bluetooth
word mark and logos are owned by the Bluetooth SIG, Inc., and any use of such marks by Honda Motor Co., Ltd., is under license.
8
USB Audio Interface is used for direct connection to and
control of some USB devices that contain MP3, WMA or AAC files. Some USB devices and files may not work. See Honda dealer for details. Hybrid model shown. 2013 American Honda Motor Co., Inc.
82 FOOD NETWORK MAGAZINE JUNE 2013
CRUNCH
Make your own pickles overnight:
We created four easy options.
PICKLED CORN AND PEPPERS
ACTIVE: 20 min l TOTAL: 30 min (plus overnight pickling) l MAKES: 1 quart
1 cups apple cider vinegar
cup sugar
2 tablespoons yellow mustard seeds
Kosher salt
2 bay leaves
2 ears of corn
green bell pepper, cut into -inch strips
red or orange bell pepper, cut into -inch strips
1 stalk celery, peeled to remove strings, cut into thirds
2 small red jalapeo peppers, thinly sliced
1. Make the brine: Combine the vinegar, sugar, mustard seeds,
2 teaspoons salt and the bay leaves in a medium saucepan. Bring
to a simmer over medium heat; cook, stirring to dissolve the sugar,
about 5 minutes. Remove from the heat and let cool completely.
2. Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise
into 1-to-2-inch pieces with a serrated knife. Add to the boiling water
and cook until crisp-tender, about 5 minutes; transfer to a colander using
a slotted spoon and rinse under cold water until cool. Add the bell
pepper and celery to the boiling water and cook 2 minutes; drain
and rinse under cold water until cool.
3. Pack the vegetables and jalapeos into a 1-quart jar, then pour in
the brine. Cover and refrigerate overnight or up to 1 week.
Serve these as a
side dish at
a cookout.
Fun
Cooking
TIME
PHOTOGRAPHS BY CHARLES MASTERS
MONTH 2012 FOOD NETWORK MAGAZINE 83 MMMMMO ON MONNT ONT MO H 201 2 2 FOO OODD NET NETWOR W RRK RK K O MAG AG AG AGAZI AZI ZINEE 88833 JUNE 2013 FOOD NETWORK MAGAZINE 83
CORN
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PICKLED MANGO
WITH GINGER
ACTIVE: 15 min l TOTAL: 25 min
(plus overnight pickling) l MAKES: 1 quart
1 cinnamon stick
1 teaspoon cumin seeds
teaspoon black peppercorns
3 cardamom pods, crushed
cup distilled white vinegar
cup sugar
Juice of lemon
Kosher salt
6 thin slices peeled ginger
2 dried chiles de arbol
2 large firm mangoes, peeled and
cut into -inch-thick wedges
1. Heat the cinnamon stick, cumin seeds,
peppercorns and cardamom in a small skillet
over medium-low heat, stirring, until toasted,
about 4 minutes.
2. Make the brine: Combine the vinegar, cup
water, the sugar, lemon juice, 1 tablespoon
salt, the ginger, chiles and toasted spices in
a medium saucepan; bring to a simmer over
medium heat. Cook, stirring to dissolve the
sugar, 5 minutes.
3. Pack the mango wedges into a 1-quart
jar, then pour in the hot brine; let cool
completely. Cover and refrigerate overnight
or up to 1 week.
Fun
Cooking
These taste
great with
grilled chicken.
84 FOOD NETWORK MAGAZINE JUNE 2013
MANGO
MARTHA STEWART COLLECTIONONLY AT MACYS.
Decorative pillows. $60-$100. + WebID 815377. Cotton quilts. Twin-king. $160-$260.
+ 807796. Willow picnic basket. $117. + 771920. Red ceramic bakeware. 16.99-34.99.
Whiteware. $6-$58. Collectors enameled cast-iron casseroles. 119.99-219.99. +643419.
Visit macys.com/martha Advertised merchandise may not be carried at your local Macys and
selection may vary by store. + Enter the WebID in the search box at macys.com to order.
M3040001.
Martha&Macy
s, it
s a great thing.
Fun
Cooking
PICKLED
DILL CARROTS
ACTIVE: 15 min l TOTAL: 25 min (plus overnight
pickling) l MAKES: 1 quart
7 medium carrots (about 1 pounds),
sliced inch thick
4 sprigs dill
cup white wine vinegar
cup sugar
Kosher salt
1 teaspoon dill seeds
teaspoon caraway seeds
Coarsely ground pepper
1. Bring a medium pot of water to a boil. Add
the carrots and cook until crisp-tender, about
1 minute. Drain and rinse under cold water
until cool. Pack the carrots and dill sprigs into
a 1-quart jar.
2. Make the brine: Combine the vinegar, cup
water, the sugar, 2 teaspoons salt, the dill
seeds, caraway seeds and teaspoon pepper
in a medium saucepan and bring to a boil.
3. Pour the hot brine into the jar and let cool
completely. Cover and refrigerate overnight or
up to 1 week.
86 FOOD NETWORK MAGAZINE JUNE 2013
Put these
right on your
burger!
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88 FOOD NETWORK MAGAZINE JUNE 2013
PICKLED CAULIFLOWER
AND RED ONION
ACTIVE: 15 min l TOTAL: 25 min (plus overnight
pickling) l MAKES: 1 quart
small head cauliflower, cut into
bite-size florets
1 small red onion, sliced inch thick
1 clove garlic, thinly sliced
cup red wine vinegar
cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 teaspoon coriander seeds
1 wide strip lemon zest
1. Bring a medium pot of water to a boil. Add
the cauliower and cook until crisp-tender,
about 2 minutes. Drain and rinse under cold
water until cool. Pack the cauliower, onion
and garlic into a 1-quart jar.
2. Make the brine: Combine the red wine
vinegar, distilled white vinegar, cup water,
the sugar, 1 teaspoons salt, the coriander
seeds and lemon zest in a small saucepan
and bring to a boil.
3. Pour the hot brine into the jar and let cool
completely. Cover and refrigerate overnight
or up to 1 week.
Fun
Cooking
Add these to
a meat-and-
cheese plate.
CAULIFLOWER
JUNE 2013 FOOD NETWORK MAGAZINE 91
Fun
Cooking
Piece
of Cake!
This easy dessert looks
just like a lobster roll.
PHOTOGRAPHS BY LISA SHIN
LOBSTER ROLL CAKE
ACTIVE: 25 min l TOTAL: 25 min l SERVES: 6
1 cup coarsely chopped strawberries
1 cup mini marshmallows
cup sweetened shredded coconut
cup plain Greek yogurt
cup whipped cream
2 pieces green apple licorice
1 10.75-ounce frozen pound cake, thawed
2 gummy lemon slices
Tell friends youre
serving seafood for dessert,
then dish out this lobster roll
look-alike. The top-split bun
is a toasted pound cake, and
the lobster salad is strawberry
ambrosia with chopped green
licorice that plays the part of
celery. The cakes are small,
so make a few and serve
them in paper baskets
with gummy lemon
slices. Turn the page
for the how-to.
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92 FOOD NETWORK MAGAZINE JUNE 2013
Committed to simplifying everyday
things, Whirlpool
invited organization
guru Julie Morgenstern to share 3
favorite food-storage tips (perfect with
innovative Whirlpool
features to keep
food fresher and more organized).
Simply
Fresher
Whirlpool
Presents
ADVERTISEMENT
Divide fridge into
zones (for dairy,
condiments, etc.)
to make it easy to
see and use what
you have.
Corral dinner
ingredients into
one bin to speed
cooking time when
you get home.
Inventory fresh fruits
and veggies on a
fridge whiteboard
and cross things
off as you use them.
No more wasted
produce!
1
2
3
JULIES
LIVE SIMPLER
TIPS:
Learn more at whirlpool.com
Whirlpools
dual cooling
technology provides the right humidity
levels to keep foods tasting great.
Fun
Cooking
HOW TO
Make the Lobster Roll Cake
1
3
5
2
4
6
Combine 1 cup each chopped strawberries
and mini marshmallows,
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A handful of jet fuel. Grab a snack thatll give you a real boost anytime, anywhere.
A handful of deliciously heart-smart California Almonds, with 6 grams of protein power, can be just the lift you need.
It can even help you maintain healthy cholesterol. Learn more about the power of a handful at AlmondBoard.com
Good news about almonds and heart health Scientific evidence suggests, but does not prove,
that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated
fat and cholesterol may reduce the risk of heart disease. A handful (about 23 almonds) or one
serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.
100 FOOD NETWORK MAGAZINE JUNE 2013
Weeknight
Cooking
MIDDLE EASTERN STEAK PITAS
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
1 pounds flank steak, thinly sliced against the grain
1 medium onion, thinly sliced
1 teaspoon pumpkin pie spice
cup fresh lemon juice
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
cup chopped fresh parsley and/or mint
Kosher salt and freshly ground pepper
cup tahini (sesame paste)
2 medium tomatoes, diced
3 small Persian cucumbers, peeled and chopped
4 pocketless pitas
1. Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon
juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons
chopped herbs, 1 teaspoon salt and teaspoon pepper in a bowl;
toss well to coat. Set aside while you prepare the salad.
2. Whisk the tahini, the remaining garlic and 2 tablespoons lemon
juice, and 1 tablespoon olive oil in a separate bowl; stir in the
tomatoes and cucumbers.
3. Heat a cast-iron skillet over medium-high heat until very hot.
Brush the pitas with the remaining 1 tablespoon olive oil; cook until
lightly toasted, about 1 minute per side. Transfer to plates. Working
in batches, add the meat and onion to the skillet in a single layer and
cook until browned, about 2 minutes per side.
4. Serve the steak and onion on the pitas with the cucumber salad.
Top with the remaining herbs.
Per serving: Calories 632; Fat 30 g (Saturated 7 g); Cholesterol 54 mg;
Sodium 869 mg; Carbohydrate 49 g; Fiber 5 g; Protein 41 g
For easier
slicing, freeze
the steak for
10 minutes before
you start.
CRISPY TOFU WITH VEGETABLES
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1 14-ounce block firm tofu, sliced lengthwise into 4 rectangles
Kosher salt and freshly ground pepper
2 tablespoons cornstarch
Grated zest of 1 lemon
2 tablespoons vegetable oil
4 scallions, chopped, white and green parts separated
1 2-inch piece ginger, peeled and thinly sliced
1 8-ounce package sliced mixed mushrooms
3 cups sliced carrots
pound sugar snap peas, trimmed
3 cups frozen brown rice (or prepared brown rice)
1. Line a large plate with several layers of paper towels. Arrange the
tofu slices on top in a single layer, then cover with more paper towels
and set another plate on top; let drain 5 minutes.
2. Season the tofu with salt and pepper; rub with 1 tablespoons
cornstarch. Whisk the lemon zest, cup water, teaspoon salt and
the remaining tablespoon cornstarch in a bowl; set aside.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over
medium-high heat until very hot. Add the tofu and cook until golden
brown, 3 to 4 minutes per side. Transfer to a plate.
4. Add the remaining 1 tablespoon oil to the pan. Add the scallion
whites and ginger and cook 30 seconds. Add the mushrooms and
carrots and cook until just tender, about 3 minutes. Add the snap
peas and teaspoon salt; cook, stirring, 4 more minutes. Whisk the
lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in
the scallion greens. Meanwhile, prepare the rice as the label directs.
Serve with the tofu and vegetables.
Per serving: Calories 429; Fat 15 g (Saturated 2 g); Cholesterol 0 mg;
Sodium 188 mg; Carbohydrate 56 g; Fiber 8 g; Protein 19 g
TANGY & FRUITY
The Guajillo chiles thin, deep-red esh delivers a complex green tea
avor with slight berry overtones. Spice up seafood or chicken with
HERDEZ
Mexican Cooking
Sauces, from the makers of Mexicos #1
salsa, make it easier than ever to explore
the authentic avors of Mexicoand a new
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w
Chile peppers have
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of years. HERDEZ
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made with real chile
peppers, infuse dishes
with rich avor and just
the right amount of heat.
1
123 COOKING
Guajillo Shrimp in
Creamy Red Chile Sauce
2 tablespoons vegetable oil
small yellow onion, diced
1 pound large raw shrimp, peeled and deveined
1 teaspoon salt
teaspoon ground black pepper
1 (12-ounce) jar HERDEZ
Red Guajillo Chile Mexican Cooking Sauce.
Bring to simmer and cook 3 to 4 minutes or
until shrimp is cooked through. Remove from
heat and stir in crema and cilantro.
SERVING
SUGGESTION
CREATE AUTENTIC MEXICAN RECIPES AS EASY AS UNO, DOS, TRES
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CREATE AUTENTIC MEXICAN RECIPES
Try grilling the pork, then slice
and simmer in the sauce. Top
with toasted pepitas (pumpkin
seeds) or queso fresco, a white,
mild, fresh Mexican cheese.
TRY A TWIST
123 COOKING
2
Named for its dark, wrinkled skin, the Pasilla chile is rich in avor, yet
mild in heat. Top a grilled steak or simmer a traditional Beef Barbacoa
with HERDEZ
Tomatillo Verde
Mexican Cooking Sauce
2 cloves garlic
2 teaspoons chicken bouillon
1 cups water, divided
1 pounds boneless pork ribs, cubed
teaspoon salt
teaspoon black pepper
1 tablespoon canola oil
1 small yellow onion, sliced
1 jalapeo pepper, seeded and diced
1 poblano pepper, julienned
cup coarsely chopped cilantro
Pork Ribs in Tomatillo Verde
In a blender or food processor, puree HERDEZ
Traditional Chipotle
Mexican Cooking Sauce
cup sour cream
The distinctive smokiness of the chipotle
or smoke-dried jalapeo pepper is the
foundation of the Mexican cocina. Add
this authentic, warm avor to all kinds of
dishes with versatile HERDEZ
Traditional
Chipotle Mexican Cooking Sauces
combination of smoky kick with the sweet
tang of tomato, onion and vinegar.
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Add 5 ounces chopped bittersweet or
Mexican chocolate for an easy mole sauce
and top with crme frache.
SWITCH IT UP
Chicken in Creamy Chipotle Sauce
FOR MORE AUTHENTIC MEXICAN RECIPES, GO TO HERDEZCOOKI NGSAUCES. COM.
In large skillet, heat oil over medium-high heat. Add the onion and
poblano chile; cook 5 minutes or until softened. Season chicken with
salt and pepper and add to skillet. Cook 5 minutes or until golden
brown. Add HERDEZ
Mexican
Cooking Sauce recipes.
serving suggestion
2
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Crest Pro-Health
Want to ace your next dental checkup?
Crest Pro-Health products protect all the
areas dentists check most, so you can take
your oral care from good to Pro.
SMIRNOFF Sorbet Light
SMIRNOFF Sorbet Light is a lower-calorie
line of light, cool and refreshing-tasting
vodka specialties infused with natural
avors. Available in three new avors
Raspberry Pomegranate, Mango Passion
Fruit and Lemon.
Please Drink Responsibly. Made With Smirnof Vodka Infused With Natural Flavors.
30% Alc/Vol. 2013 The Smirnof Co., Norwalk, CT. Per 1.5 oz serving: Calories
78, Carbohydrates 1.3g, Fat 0g, Protein 0g 25% FEWER CALORIES THAN THE
LEADING DESSERT-INSPIRED VODKA
Crunch into Delicious California Almonds
Looking for a snack packed with avor,
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satisfy any craving. Whip up some sweet,
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power up other snack foods like yogurt
and fruitthe possibilities are endless.
Visit AlmondBoard.com to discover more
snacking tips, nutrition information,
recipes and so much more.
Louisiana Pick Your Passion
Carol Dziuba, winner of the Put Your
Passion on Your Plate Sweepstakes,
recently enjoyed a grand prize family
getaway to Baton Rouge, Louisiana. First
stop, a VIP tour of Tonys Seafood Market
and Louisiana Fish Fry Products, sampling
a bounty of Louisiana seafood. Then of to
Viking Cooking School Outdoors, where
the Dziubas prepared Louisiana favorites
like seafood gumbo, cajun red beans
and crawsh pies while overlooking the
Mississippi River.
SCOOP
The
FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.
PROMOTION
106 FOOD NETWORK MAGAZINE JUNE 2013
Weeknight
Cooking
LOW-
CALORIE
DINNER
CHILI-RUBBED TURKEY CUTLETS
WITH BLACK-EYED PEAS
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
teaspoon chili powder or Cajun seasoning
Juice of 1 lime
4 turkey cutlets (about 1 pounds)
1 cup Israeli couscous or other small pasta
3 tablespoons extra-virgin olive oil
1 ear of corn, kernels removed (or cup thawed frozen corn)
1 cup frozen black-eyed peas, thawed
1 stalk celery, finely chopped
cup cherry tomatoes, halved
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley or basil
Kosher salt and freshly ground pepper
1. Combine the chili powder and lime juice in a medium bowl. Add
the turkey and turn to coat; let marinate 10 minutes.
2. Bring a medium saucepan of water to a boil. Add the couscous and
cook until tender, 8 to 10 minutes; drain.
3. Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet
over medium-high heat. Add the corn, black-eyed peas and celery and
cook, stirring occasionally, until they begin to soften, about 3 minutes.
Add the tomatoes, scallions, parsley, teaspoon salt, and pepper to
taste and cook until warmed through, about 2 more minutes; transfer
to a large bowl. Add the couscous to the bowl along with 1 tablespoon
olive oil, and salt and pepper to taste; toss.
4. Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat
over medium-high heat. Add the turkey and cook until browned, about
3 minutes per side; add salt and pepper. Serve with the couscous.
Per serving: Calories 470; Fat 12 g (Saturated 2 g); Cholesterol 56 mg;
Sodium 396 mg; Carbohydrate 45 g; Fiber 6 g; Protein 44 g
CHICKEN-ZUCCHINI CHILAQUILES
ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4
cup vegetable oil
15 corn tortillas, quartered
1 small zucchini, cut into -inch
pieces
2 cups shredded rotisserie chicken
1 cup tomatillo salsa
cup chopped fresh cilantro, plus
more for topping
1 cup shredded mozzarella or Mexican
cheese blend
Sliced radishes and chopped red onion,
for topping
1. Heat the vegetable oil in a large skillet over medium-high heat. Add
half of the tortillas and cook, turning with tongs, until golden, about
3 minutes; drain on paper towels. Repeat with the remaining tortillas.
2. Reduce the heat to medium and add the zucchini; cook, stirring
occasionally, until crisp-tender, about 2 minutes. Stir in the chicken,
tomatillo salsa, cup water and the cilantro; bring to a simmer and
cook 2 minutes.
3. Meanwhile, preheat the broiler. Spread half of the fried tortillas
in an 8-inch-square baking dish. Top with about half of the chicken
mixture and cup cheese. Cover with the remaining tortillas,
then the remaining chicken mixture and cheese. Broil until the
cheese is melted, 2 to 3 minutes. Serve topped with radishes, red
onion and cilantro.
Per serving: Calories 821; Fat 49 g (Saturated 10 g); Cholesterol 128 mg;
Sodium 975 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g
Chilaquiles
is a popular
Mexican dish of
fried sliced tortillas
layered with
cheese and other
ingredients.
Weeknight
Cooking
108 FOOD NETWORK MAGAZINE JUNE 2013
CAJUN SLOW-COOKER PULLED PORK
ACTIVE: 20 min l TOTAL: 30 min (plus 8-hr slow cooking) l SERVES: 8
cup apple cider vinegar
cup ketchup
cup plus 2 tablespoons Creole or spicy brown mustard
1 tablespoon molasses
2 tablespoons packed light brown sugar
2 teaspoons paprika
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder
2 links andouille sausage
cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving
1. Whisk 1 cups water, the vinegar, ketchup, cup
mustard, the molasses and 1 tablespoon brown sugar in
a 7-to-8-quart slow cooker.
2. Combine the remaining 1 tablespoon brown sugar, the paprika,
1 teaspoon salt and teaspoon pepper in a small bowl. Rub all over
the pork, then add to the slow cooker along with the sausage. Cover
and cook on low, 8 hours.
3. Remove the pork and sausage and set aside to cool slightly. Skim
of the excess fat from the cooking liquid, then strain into a large skillet
and bring to a boil. Cook until reduced by one-third, about 15 minutes.
4. Shred the pork with a fork and coarsely chop the sausage. Toss
the pork and sausage with enough of the reduced cooking liquid to
moisten; season with salt.
5. Whisk the mayonnaise and the remaining 2 tablespoons mustard
in a small bowl; spread on the buns. Fill with the pulled pork and
pickle slices. Serve with potato chips.
Per serving: Calories 533; Fat 29 g (Saturated 9 g); Cholesterol 157 mg;
Sodium 1,094 mg; Carbohydrate 23 g; Fiber 1 g; Protein 43 g
ROASTED VEGETABLE PASTA
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
Kosher salt
2 small zucchini, halved lengthwise and sliced inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
cup grated pecorino romano or parmesan cheese,
plus more for topping
9 ounces fresh linguine
cup chopped fresh basil
1. Preheat the oven to 425. Bring a large pot of salted water to a boil.
2. Meanwhile, toss the zucchini and asparagus with 1 tablespoons
olive oil on a rimmed baking sheet; season with salt and pepper.
Roast until tender, about 20 minutes.
3. Heat the remaining 1 tablespoons olive oil in a large skillet over
medium heat. Add the onion; cook, stirring occasionally, until softened,
about 8 minutes. Add the garlic and cook 30 more seconds. Increase
the heat to medium high, add the tomatoes and simmer, stirring
occasionally, 15 minutes. Remove from the heat and stir in the cheese.
4. Meanwhile, add the linguine to the boiling water and cook as the
label directs. Reserve cup cooking water, then drain the pasta and
add to the skillet with the sauce. Add the roasted vegetables and the
reserved cooking water; toss to combine, then stir in the basil. Divide
among bowls and top with more cheese.
Per serving: Calories 456; Fat 17 g (Saturated 5 g); Cholesterol 15 mg;
Sodium 341 mg; Carbohydrate 60 g; Fiber 6 g; Protein 18 g
COVER
RECIPE!
Try this
sandwich with
Southwestern
corn slaw, like we
did on our cover.
See No. 41 of the
booklet on
page 152.
P
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*Its possible while taking Prilosec OTC. Use as directed for
14 days to treat frequent heartburn. Do not take for more
than 14 days or more often than every 4 months unless
directed by a doctor. Not for immediate relief.
Get Grilling with Potatoes!
From thick potato planks, skewered
potato chunks to ame-licked ngerlings
in a zesty rub, potatoes are a summer side
you can feel good about eating.
Naturally fat-, sodium- and cholesterol-
free, a medium-size potato (5.3 ounces)
provides 45 percent of your daily value
of vitamin C and more potassium than
a banana. For a chance to win a grilling
prize package, enter the Ultimate Summer
Grilling Sweeps at foodnetmag.com.
Life, liberty and the pursuit of avor.
Its your American right.
Prilosec OTC
2
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Unwrap
Potat es.
the zesty side of
Discover new ways to bring vegetable
goodness to the table in 30 minutes or less.
Visit potatogoodness.com
30
Veggie-friendly play date.
JUNE 2013 FOOD NETWORK MAGAZINE 139
Party Time
PHOTOGRAPH BY KANG KIM
Chill out with a sangria oat. Then,
try Trisha Yearwoods low-country boil
and see how Bobby Flay grills chicken.
Float
This Idea
Try a new take on
sangria this summer:
sparkling red wine
poured over fruit sorbet.
You can prepare it in
about 30 secondsno
fruit chopping required.
For these, we paired
lambrusco (sparkling
Italian red wine) with
scoops of lemon, peach
and orange sorbets.
Try your own flavor
combo, or just drink the
lambrusco by itself:
Its the perfect wine for
a cookout.
S
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140 FOOD NETWORK MAGAZINE MONTH 2013 144444 14 14 4 14 4 14 1114 14 14 114 14 114 4444 14 14 4 1114 1144444 14 14 14 14 144444 14 14 114 44444444 14 14 11444444 1144444444 1114 44444 111114 1114 4444 14 114 14 114 44444 14 4 11114 1144444 14 4 14 111111144444 14 4 14 1114 14444 1111114 14 444444 11444 14 114 4 1114 44 14 14 144 1400 0000000000000000000000000000000000000 FOOD FOO FOOO OOD OD OO OOOODD NET NE NE NNNNNNE WORKKKKKKKKK MMMMAAG AGGGGGG MMMMAAAAAAAAAGG MMMMAAAAAAAGGG MMMMMMMAAAAAGG MMMMMAAAAAAG MMMMMMMMA MAAAAAAGGG MMMMA MMA MAAAAAAAAG MMMMMMMMMAAAAGGG MMMAG MMMMAAAAGG MMMMMMAAAAAAGGGGGAAAAAAZI ZIIN IN IINNNN AAAAAAZ AZ AAAZZZ N AAAAZ AZ AAZZ AA NN AAAZ AZ AZ AZZ NN AZZ NN AAAZZ NE E MO M N ON ONNNT NTT NT OOONNNT NT OOOOONNT OOOONNT MOOOOONNNNT MOOOOON ON ONNNNNT MOOOOONT OOONN OONN OOOONNN HHHHHHH 201 201 2 33
Home
Trisha Yearwood
invites us over for
a low-country boil.
Trisha Yearwood and her husband,
Garth Brooks, have sold a combined
79 million albums and won five
Grammys between them, so you could
call them serious entertainers. Its a
little ironic, then, that they hate to
entertain. Everyone will come by, but
we dont really entertain, Trisha says,
wincing at the word. For years, the star,
who hosts Trishas Southern Kitchen on
Food Network, would serve basic ribs
and beans at her cookouts. Then her
sister Beth suggested a dish Trisha knew
only from the movie Steel Magnolias:
a low-country boil. Trisha now loves
this relaxed meala one-pot combo of
seafood and sausagein part because
there are no dishes to wash: You serve the
food on a table covered with newspaper.
Eating off the table feels like youre
doing something you arent supposed
to be doing, she says. She shared her
simple menu so you can try it yourself.
DOWN
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cup concentrated Louisiana-style shrimp and crab boil
seasoning (such as Zatarains)
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and
quartered if large
2 pounds cured, smoked pork sausage links, cut into
3-inch pieces
8 ears of corn, cut in half
4 pounds medium shrimp
1. Fill a 7-gallon stockpot halfway with water (or use 2 large
pots and divide the ingredients between them). Add the
seasoning and bring to a rolling boil. Add the whole potatoes to
the pot. Allow the water to return to a boil and cook 5 minutes.
Add the onions and sausage. Bring the water back to a boil and
cook 15 minutes. Add the corn, bring the water back to a boil
and cook 10 minutes, or until the potatoes are done.
2. Add the shrimp, bring the water back to a boil and cook
until the shrimp turn pink, about 3 minutes. Drain through a
colander; discard the liquid. Serve on newspaper or a platter.
LOW-COUNTRY BOIL ACTIVE: 35 min l TOTAL: 50 min l SERVES: 8 to 10
JUNE 2013 FOOD NETWORK MAGAZINE 141
Trisha
usually cooks
this outside in a
massive pot over a
gas cooker. Youll
need to use two
pots on the
stove.
LETTUCE WEDGES
WITH BLUE CHEESE
DRESSING
ACTIVE: 15 min l TOTAL: 15 min
(plus chilling) l SERVES: 8
Juice of 1 large lemon
1 cup mayonnaise
1 cup buttermilk
cup sour cream
1 teaspoons garlic powder
1 teaspoons onion powder
6 ounces blue cheese, crumbled
(about 1 cups)
2 heads iceberg lettuce
10 slices bacon, cooked and crumbled
1 medium tomato, finely diced
Freshly ground pepper
1. In a medium mixing bowl, combine
the lemon juice, mayonnaise, buttermilk,
sour cream, garlic powder and onion
powder. Whisk the mixture together until
smooth. Add the cheese and mix just
until blended. Chill in an airtight container in
the refrigerator at least 2 hours before serving.
2. Core and quarter each head of lettuce.
Serve a generous dollop of dressing over each
lettuce wedge and top with the bacon and
tomato. Season with pepper.
142 FOOD NETWORK MAGAZINE JUNE 2013
1 teaspoons lime zest (from about 1 lime)
cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped
watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeo pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
teaspoon garlic salt
Tortilla or pita chips, for serving
1. Stir together the lime zest, lime juice, sugar
and teaspoon pepper in a bowl. Add the
watermelon, cucumber, mango, jalapeo,
onion and basil and toss gently. Chill the salsa
until ready to serve.
2. Add the garlic salt just before serving. Serve
with chips.
WATERMELON SALSA ACTIVE: 15 min l TOTAL: 15 min l MAKES: 3 cups
JUNE 2013 FOOD NETWORK MAGAZINE 143
FOR THE CRUST
1 cups fine graham cracker crumbs
cup sugar
cup ( stick) unsalted butter, melted
FOR THE FILLING
1 14-ounce can sweetened condensed milk
cup fresh lemon juice (from about
2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks (whites reserved for
the meringue)
FOR THE MERINGUE
3 large egg whites, at room temperature
teaspoon cream of tartar
cup sugar
1. Preheat the oven to 350. Make the crust: In a mixing
bowl, stir together the graham cracker crumbs, sugar and
butter until fully combined. Press the mixture rmly into
a 9-inch pie plate. Set aside.
2. Make the lling: In a medium bowl, mix the condensed
milk, lemon juice, zest and egg yolks. Pour into the crust.
3. Make the meringue: Beat the egg whites and cream of
tartar in a medium bowl with an electric hand mixer until
soft peaks form. Gradually beat in the sugar until stif
peaks form.
4. Spread the meringue over the pie and seal the edge
of the crust. Bake 15 to 20 minutes, or until the meringue
browns slightly. (Be sure to watch the pie while its
baking. Meringue can burn quickly.) Let cool slightly
on a rack, then chill in the refrigerator at least 2 hours
before serving.
MAGIC LEMON MERINGUE PIE ACTIVE: 20 min l TOTAL: 55 min (plus chilling) l SERVES: 10
144 FOOD NETWORK MAGAZINE JUNE 2013
The new
season of Trishas
Southern Kitchen
premieres Saturday,
May 25, at
10:30 a.m. ET.
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The EDYS
Fruit Bars you know and love are now called OUTSHINE
S
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148 FOOD NETWORK MAGAZINE JUNE 2013
2 tablespoons canola oil
1 4-inch piece fresh ginger, peeled and coarsely
chopped
1 head garlic, cloves separated and peeled
1 teaspoon black mustard seeds
Grated zest of 2 limes
Kosher salt and freshly ground black pepper
1 3-pound chicken, butterflied and lightly pounded
for even thickness
10 cardamom pods
5 cinnamon sticks
1 tablespoon whole cloves
1 medium red onion, halved and thinly sliced
3 tablespoons finely chopped fresh flat-leaf parsley leaves
teaspoon sumac
1. Heat the oil in a medium saut pan over medium heat. Add the ginger
and garlic; cook until soft, about 2 minutes. Add the mustard seeds; cook
30 seconds. Add cup water and the lime zest and season with salt
and pepper. Bring to a boil and cook 1 minute. Transfer the mixture to a
blender; blend to a smooth paste, adding more water if needed. Let cool.
2. Rub the ginger paste over the entire chicken, including underneath
the skin. Cover the chicken and marinate in the refrigerator, at least
2 hours and up to 8 hours. Remove the chicken from the refrigerator
about 30 minutes before cooking.
3. Combine the cardamom, cinnamon and cloves in a bowl. Cover with
cold water and soak at least 1 hour and up to 4 hours.
4. Combine the red onion and 1 tablespoon salt in a bowl and let sit at
room temperature 30 minutes. Rinse with cold water and drain well. Put
the onion in a bowl and add the parsley and sumac.
5. Heat your grill to high for indirect grilling.
6. Drain the spices and add them evenly over the hot coals in a charcoal
grill or to the smoker box of a gas grill. Put the lid on the grill and allow
smoke to ll the grill, about 10 minutes.
7. Season the chicken on both sides with salt and pepper. Put the
chicken, skin-side down, on the cooler side of the grill (indirect heat),
close the cover and grill until the skin is lightly golden brown with faint
grill marks, 22 to 25 minutes. Turn the chicken skin-side up, move to
the hotter side of the grill (direct heat) and continue grilling until the
skin is golden brown, 15 to 20 minutes. Flip the chicken once more and
continue grilling over direct heat until the skin is golden brown and crisp
and an instant-read thermometer inserted into the thigh registers 165,
about 8 minutes.
8. Remove the chicken to a cutting board, tent loosely with foil and let
rest about 10 minutes before carving. Top the chicken with some of the
onion-parsley relish.
SMOKED GINGER CHICKEN WITH CARDAMOM, CLOVES AND CINNAMON
ACTIVE: 1 hr 10 min l TOTAL: 3 hr 20 min l SERVES: 4
Cokig
ci cke
slowly keps
i moit.
SMOKED JERK CHICKEN
WINGS WITH SPICY
HONEY-TAMARIND GLAZE
ACTIVE: 1 hr 5 min l TOTAL: 6 hr 5 min l SERVES: 4
FOR THE CHICKEN
cup kosher salt, plus more for seasoning
cup sugar
1 head garlic, sliced crosswise
1 bunch thyme sprigs
4 cinnamon sticks
2 teaspoons allspice berries
2 teaspoons black peppercorns
1 Scotch bonnet chile, with a small
slit made in the side
3 pounds chicken wings
Chopped scallions, for garnish
FOR THE GLAZE
2 tablespoons canola oil
1 2-inch piece fresh ginger, peeled and finely grated
cup fresh orange juice
3 tablespoons tamarind concentrate
cup ketchup
cup clover honey
1 tablespoon red wine vinegar
2 tablespoons Sriracha or spicy chile paste
Kosher salt and freshly ground black pepper
1. Brine the chicken: Combine 2 quarts water, the salt and
sugar in a medium saucepan; bring to a boil and cook until
the salt and sugar dissolve, about 5 minutes. Remove from the
heat and add the garlic, thyme, cinnamon, allspice, peppercorns
and Scotch bonnet. Let the brine cool completely.
2. Add the chicken wings to the brine, cover and refrigerate at
least 4 hours and up to 8 hours.
3. Remove the wings from the brine, rinse well with cold water
and pat dry. Put the wings on a baking rack set over a baking
sheet and put in the refrigerator to dry, at least 1 hour and up
to 8 hours.
4. Meanwhile, soak 2 cups pimento or apple wood chips in
water at least 30 minutes.
5. Make the glaze: Heat the oil in a small saucepan over
medium-high heat. Add the ginger and cook until soft, about
2 minutes. Pour in the orange juice and cup water and bring
to a simmer. Add the tamarind, ketchup and honey and cook,
stirring occasionally, 5 minutes. Remove from the heat, whisk
in the vinegar and Sriracha, and season with salt and pepper.
Let cool slightly.
6. Heat your grill to medium for indirect grilling.
7. Add the drained wood chips to the coals in a charcoal grill or
put them in the smoker box of a gas grill. Close the grill cover
and let smoke build, 10 minutes.
8. Add the wings to the grill directly over the heat source,
close the lid and grill until golden brown on both sides,
10 to 15 minutes per side. Transfer to the cooler side of the grill
(indirect heat), cover the grill and continue cooking until the
wings are cooked through, about 15 minutes.
9. Put the wings in a large bowl. Add the honey-
tamarind glaze and toss to coat. Season with salt,
transfer to plates and garnish with scallions.
Thi fagrat ad spi cy
jek maiade gi ve a
sho of Jaai ca flavo
to smoky wigs.
The new season
of Bobby Flays
Barbecue Addiction
premieres Sunday,
June 16, at
11 a.m. ET.
Kale + Onion + Bacon
Carrots +
Zucchini + Parsley
Scallions + Broccoli +
Cheddar
Corn +
Parmesan + Basil
Hominy + Pickled Peppers +
Walnuts + Jalapeo
Cornbread
Mix & Match
150 FOOD NETWORK MAGAZINE JUNE 2013
PHOTOGRAPH BY CHARLES MASTERS
Bring something new to your next barbecue:
This recipe leads to thousands of combinations!
JUNE 2013 FOOD NETWORK MAGAZINE 151
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PREP YOUR MIX-INS
Choose up to 3 of the following ingredients ( cup each).
CHOOSE A CHEESE
Grate or crumble cup cheese (optional).
BAKE THE BREAD
Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed
in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.
ADD SEASONINGS
Stir in 1 of the following (optional).
cup chopped fresh basil, parsley,
chives, cilantro or a combination
MAKE THE BATTER
Preheat the oven to 400. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk 1 cups
yellow cornmeal, cup our, 2 tablespoons sugar, 1 teaspoon baking powder, teaspoon baking soda and teaspoon salt in
a large bowl. In a separate bowl, whisk 1 egg, 1 cup milk, 1 cup sour cream or plain Greek yogurt, and 2 tablespoons melted butter;
whisk into the dry ingredients until combined. Fold in the prepared mix-ins and cheese.
1 teaspoon chopped fresh
thyme, sage or rosemary
1 minced chipotle chile
in adobo sauce
1 minced
jalapeo pepper
Gruyre
Cheddar
Pepper jack
Mozzarella
Fontina
Parmesan
Goat
Havarti
Swiss
Gouda
Kale,
chopped and sauted
Onion,
chopped and sauted
Bell pepper,
chopped
Tomato,
chopped
Carrots, grated, then sprinkled
with salt, set aside for
15 minutes and squeezed dry Scallions, chopped
Broccoli orets,
chopped and blanched
Roasted or pickled peppers,
drained and chopped
Zucchini, grated, sprinkled
with salt, set aside for
15 minutes and squeezed dry
Canned hominy,
drained
Bacon or pancetta,
cooked and crumbled
Sausage,
cooked and crumbled
Unsalted nuts,
chopped
Dried fruit,
chopped if large
Z hi i t d i kl d
Corn kernels, cooked or raw
Confetti Slaw C f tti Sl
No.
26
50
152 FOOD NETWORK MAGAZINE JUNE 2013
Slaws
PHOTOGRAPHS BY JUSTIN WALKER
We dreamed up dozens of new twists on the classic summer side.
Broccoli-Ranch
Slaw
Carrot-Pineapple
Slaw
B li R
No.
16
C t Pi
No.
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PHOTOGRAPHS BY JUSTIN WALKER
50Slaws
No.
14
JUNE 2013
JUNE 2013
21. Creamy Make Hot-Dressed
Slaw (No. 19) and let cool. Stir in
cup mayonnaise.
22. Green Goddess Puree
cup each parsley and chives,
cup each buttermilk, olive oil and
mayonnaise, 2 tablespoons each
tarragon and lemon juice, and
2 anchovies. Toss with two 12-ounce
bags broccoli slaw.
23. Korean Puree cup kimchi,
3 tablespoons each vegetable oil
and rice vinegar, 2 tablespoons soy
sauce, 4 teaspoons sesame oil and
2 teaspoons sugar. Toss with
head shredded napa cabbage,
3 julienned Asian pears, 1 thinly
sliced cucumber and cup chopped
kimchi. Top with sesame seeds.
24. Caesar Toss head shredded
Savoy cabbage with 1 tablespoon
kosher salt in a colander; let sit
1 hour, then rinse and dry well. Puree
cup olive oil, cup lemon juice,
4 anchovies and teaspoon honey.
Toss with the cabbage and some
crumbled croutons.
25. Basic Vinaigrette Whisk
cup white wine vinegar, cup
olive oil, 1 tablespoon kosher salt and
2 tablespoons sugar. Toss with
head each shredded red and green
cabbage and 4 shredded carrots.
26. Confetti Make the dressing
for Basic Vinaigrette Slaw (No. 25).
Toss with head each shredded
red and green cabbage, 3 shredded
carrots, 2 thinly sliced bell peppers
and cup chopped parsley.
27. Herb Make Basic Vinaigrette
Slaw (No. 25), adding 2 tablespoons
each chopped parsley, dill, chives
and tarragon.
50Slaws
15. Light Whisk cup each
low-fat mayonnaise and Greek
yogurt, 3 tablespoons each cider
vinegar and milk, 1 tablespoon dijon
mustard, 1 teaspoon sugar, and
salt to taste. Toss with head
shredded green cabbage, 1 shredded
carrot and cup chopped dill.
16. Broccoli-Ranch Whisk
cup buttermilk, cup each
mayonnaise and sour cream,
3 tablespoons cider vinegar,
1 tablespoon sugar and 1 teaspoon
kosher salt. Toss with two 12-ounce
bags broccoli slaw and cup each
chopped parsley, chives and dill.
17. Thai Puree cup peanut
butter, cup rice vinegar, the
juice of 2 limes and 1 tablespoon
each grated ginger and soy sauce.
Toss with head shredded napa
cabbage, 8 shredded carrots and
cup each chopped cilantro,
scallions and peanuts.
18. Pepper Soak 1 thinly sliced
red onion in cold water, 15 minutes;
drain. Whisk 2 tablespoons cider
vinegar, 1 teaspoons sugar,
teaspoon chopped thyme and
cup olive oil. Toss with 1 thinly
sliced poblano, 4 sliced assorted
bell peppers, the onion, teaspoon
kosher salt, and pepper to taste.
19. Hot-Dressed Pulse head
roughly chopped green cabbage
and 3 carrots in a food processor
until nely chopped. Boil cup
cider vinegar, cup vegetable oil,
2 tablespoons sugar, 2 teaspoons
kosher salt and 1 teaspoon each
mustard powder and celery seed,
1 minute. Pour the dressing over
the vegetables.
No.
20
Apple-Fennel
Toss head
shredded
Savoy
cabbage with
1 tablespoon
kosher salt in
a colander; let
sit 1 hour, then
rinse and dry
well. Toss with
cup each
vegetable oil,
walnut oil and
cider vinegar,
2 teaspoons
sugar and
1 tablespoons
dijon mustard.
Add 1 each
thinly sliced
fennel bulb
and apple, and
cup chopped
walnuts.
poon
unce
h
NNNNNNNoooo.
JUNE 2013
Anytizers
Anytizers
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2
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.
FOR THE BURGERS
1 tablespoon coarse kosher salt
teaspoon ground paprika
teaspoon freshly ground black pepper
teaspoon granulated garlic
3 pounds ground turkey
(white and dark meat)
FOR THE GLAZE
2 tablespoons vegetable oil
cup diced yellow onion
2 cloves garlic, minced
cup diced jalapeo peppers, with seeds
1 9-ounce jar orange marmalade
(with peel)
1 tablespoon dijon mustard
teaspoon freshly ground black pepper
teaspoon chili powder
FOR ASSEMBLING
6 hamburger buns or kaiser rolls
Rom aine lettuce, sliced tomato and
sliced red onion, for topping
Kosher pickles, for serving
1. Prep the burgers: Combine the salt, paprika,
pepper and granulated garlic in a small bowl.
Form 6 turkey patties and sprinkle on both
sides with the seasoning mixture.
2. Make the glaze: Heat the vegetable oil in
a medium skillet over medium-high heat. Add
the onion, garlic and jalapeos and saut
until the onion is translucent, about 10 minutes.
Add the marmalade, mustard, black pepper
and chili powder and cook about 2 minutes,
until fully combined. Reserve until ready to use.
3. Preheat a grill to high. Grill the patties until
nice markings are shown, about 5 minutes per
side, then reduce the ame to medium and
cook until well done, 12 more minutes, ipping
after 5 minutes. At the same time, toast the
buns on the grill.
4. Serve the burgers on the buns; top with the
glaze, lettuce, tomato and red onion. Serve
with pickles.
TURKEY BURGERS WITH ORANGE MUSTARD GLAZE
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 6
CRAZEE BURGER
In health-conscious San Diego,
restaurants are practically required
to have a turkey burger on the menu.
But turkey burgers are rarely as good
as the real dealor tasty enough
to pass the Guy test. Crazee Burger
elevates its version with a super-
flavorful orange-mustard glaze, and
the burger has become one of the
restaurants top sellers. You dont
really know youre eating a lean
meat, says owner Garrett Bernard.
Its like cheating.
4201 30th St., San Diego;
crazeeburger.com
On the Road
San Diego
R
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As long as there are family barbecues.
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www.target.com/beprepared
AVAILABLE AT
ADVERTISEMENT
WHEN THE COMPETITION IGNITES,
EXPERIENCE IT LIKE NEVER BEFORE.
FIND OUT HOW AT FOODNETWORK.COM/STAR
Candy Bars
Celebrate Memorial Day
in Burlington, WI, with all
the candy bars you can
eat: The Nestl Crunch bareating
contest is just one event during the
towns annual ChocolateFest.
chocolatefest.com
Watermelon
Start summer early with a classic
watermelon-eating contest in
Burnsville, NC. Its part of the towns
Hero Day festivities honoring veterans.
cardinalqueens.com
Spaghetti,
Meatballs
and Cannoli
Italian-food
lovers can
tackle three
eating
contests
in one weekend in
Kansas City, MO:
Spaghetti, meatballs
and cannoli challenges
are part of the Zona
Rosas Festa Italiana.
zonarosa.com
Funnel Cakes
Finally, you have
an excuse to eat
multiple funnel
cakes in one sitting. At the
annual Riverfest in Wichita,
KS, challengers face off to
see who can eat the most
fried treats in 10 minutes.
wichitafestivals.com
Curly Fries
This Fathers Day,
cheer on some
dads in the curly
fryeating contest on the
Moreys Piers boardwalk
in Wildwood, NJ. The record
to beat: 3 pounds.
moreyspiers.com
Ribs and Corn
The Festival
of Balloons in
Tigard, OR, will
include two competitions:
rib eating for adults and corn
eating for kids. A 6-year-old
won last year by nishing
three ears in one minute.
tigardballoon.org
Lobster
To win the lobster-
eating contest at the
annual LobsterFest in
Portland, ME, you have to do more
than shovel seafood into your mouth:
You also have to crack and shuck it.
portlandlobsterfest.com
Saturday
June
1
Sunday
June
2
Saturday
June
8
Sunday
June
16
Monday
May
27
Saturday
May
25
Saturday
June
22
Saturday
June
29
Summer is prime time for competitive eating. We found
a contest for every weekend and holiday this season.
Eat to Win
June
May
fr
Su Su
J
On the Road
JUNE 2013 FOOD NETWORK MAGAZINE 175
C
L
O
C
K
W
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S
E
F
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O
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T
O
P
L
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F
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:
B
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;
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;
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;
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;
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B
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P
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C
T
U
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E
S
/
G
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Y
I
M
A
G
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S
.
176 FOOD NETWORK MAGAZINE JUNE 2013
Pie
The pie-eating
contest at the
Huckleberry
Festival in Trout Creek, MT,
has the usual unfortunate
twist: no hands allowed. The
rst person to leave less
than two spoonfuls of pie on
the plate wins.
huckleberryfestival.com
Mashed
Potatoes
The goal at the
mashed potato
eating contest, a main
event at Potato Days in
Barnesville, MN, is simple:
Finish your bowl before
everyone else does. The one
with the fastest time in each
age group gets a plaque.
potatodays.com
Brats
Only Wisconsin residents are eligible
to enter the brat-eating contest
at Brat Days in Sheboygan, WI, but
anyone can come cheer on the contestants as they
compete for the grand prize: $1,000, a trophy
and a years supply of Johnsonville sausages.
brat-days.com
Chiles
See if you can
take the heat
during one of
the chile-eating
contests at the
Hatch Valley
Chile Festival in
Hatch, NM. Organizers
hold four competitions over
the weekend.
hatchchilefest.com
Burritos
Spend Labor Day
laboring over a ve-
pound burrito: The winner
of the New City, NY, burrito-eating
challenge will walk away with $500.
americanburrito.com
AugustSeptember
July
Wings
Be prepared to get your hands
dirty if you enter Wingstocks
annual wing-eating competition
at Sovereign Bank Stadium in York, PA.
The rules require you to gnaw at least
90 percent of the meat off each wing. The
grand prize: $100.
wingstockyork.org
Hard-Boiled
Eggs
Every year,
organizers of
the Wayne Chicken Show
in Wayne, NE, prepare
20 dozen hard-boiled
eggs for an epic eating
contest. The days other
competitions include a
cluck-off and an egg toss.
chickenshow.com
Sweet Onions
For years at the Sweet Onion Festival
in Walla Walla, WA, competitors had
to eat a whole raw one-pound onion
as quickly as possible. Everyone struggled
with the challenge, so theres a new rule: Eat as
much as you can in 60 seconds.
sweetonions.org
Pierogies
Competitors at
the Pierogi Fest in
Whiting, IN, have
quite an audience: Nearly
200,000 people attend the
festival each year, and many
of them show up to watch
the eaters stuff their faces
with potato dumplings for
three intense minutes.
pierogifest.net
Peaches
Not all eating
contests are
unhealthy: In the
Johnson County Peach
Festival peach-eating
competition in Clarksville,
AR, you just have to eat one
peach as fast as you can.
jocopeachfestival.8m.com
Saturday
Aug
24
Saturday
Aug
3
Saturday
Aug
10
Saturday
Aug
31
Sunday
Sep
1
Monday
Sep
2
Hamburgers
If you think you
can eat more than
16 hamburgers in
10 minutes, you might have
a chance to win the National
Hambuger Festival eating
contest in Akronthats
last years record.
hamburgerfestival.com
Sunday
Aug
18
Mini Corn Dogs,
Pancakes and
Cupcakes
Nathans annual
Hot Dog Eating Contest in
Coney Island, NY, isnt the only
competition today. Theres also
a mini corn dogeating contest
at Black Sheep Lodge in Austin,
a pancake-eating contest at
Scramblz in San Jose, CA, and
a cupcake-eating contest at
Croissants Bistro & Bakery in
Myrtle Beach, SC.
nathansfamous.com;
blacksheeplodge.com;
scramblz.com; croissants.net
Thursday
July
4
Saturday
July
13
Saturday
July
6
Sunday
July
28
Sunday
July
21
Saturday
July
27
0.
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sday day
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Saturda day day day ayy aturday ayyyy
ug
On the Road
joc jocope opeachfestival.8m.com com
M
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Bose
Wave
Bluetooth
TRU-Infrared: 4 out of 5 TRU-Infrared owners
say its better.*
*Based on a survey of Char-Broil
pizza from
DIGIORNO
Mayonnaise Dressing
with Olive Oil
1/2 cup orange juice (or more to taste)
DIRECTIONS
1. Cook pasta according to the package
instructions. Set aside to cool.
2. Add oil, chicken strips, onions, olives and
raisins to a hot pan. Cook until chicken is
cooked through and onions are softened.
Set aside to cool.
3. In a large bowl, combine Hellmanns
Mayonnaise Dressing with Olive Oil and
orange juice to create a dressing.
4. Add cooled pasta, chicken, olives,
raisins and onions to dressing and toss
to coat.
CRAFTED ESPECIALLY FOR HELLMANNS
BY MARIO BATALI
2
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WITH GREEN OLIVES AND RAISINS
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Crab-corn
deviled eggs
Corny Little Devils
GinGer Caccavale
Hendersonville, NC
Devil in Disguise
Julie Goldich
Tierra Verde, FL
184 FOOD NETWORK MAGAZINE JUNE 2013
F
R
I
E
D
I
C
E
C
R
E
A
M
:
K
A
N
G
K
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;
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G
:
S
A
M
K
A
P
L
A
N
.
Michael
Symons
BEER SUNDAE
Ben
Sargents
KITCHEN TRICKS
DO YOU KNOW
YOUR FRIES?
Gear for
GUYS
Rugged aprons
and more
MAKE A BETTER
COCKTAIL
(Like these lamb tacos)
MACHO
Meals
Are you a good tipper? page 2
JUNE 2013 FOOD NETWORK MAGAZINE: MEN 1
Contents
Theres
b
eer in
this
sa
uce!
20
15
JUNE 2013
2 Food News
4 Body Guards
Suit up in a new
rough-and-tough apron.
8 Man With a Pan
Impress your friends with
these cooking tricks.
12 Gender Blender
Theres nothing ladylike about
these cocktails.
15 Somethings Brewing
Michael Symon makes his
best beer-infused recipes.
20 Name That Fry
Test your french fry smarts.
4
2
8
C
O
V
E
R
,
F
R
I
E
S
:
K
A
N
G
K
I
M
.
Cover photograph by Charles Masters
Food styling: Jamie Kimm; prop styling: Christina Lane
PIZZA
Due to popular
demand, researchers
are working on a pizza
that doesnt need to
be frozen or cooked.
The hardest part:
manipulating the
moisture content so
the crust doesnt get
soggy or moldy.
JERKY
Regular beef jerky
can become dry
and brittle under
harsh conditions, so
researchers are using
a new dehydration
process to create a
version that rolls up
like fruit leatherand
lasts for three years.
CAKE
Scientists want to
load pound cake with
healthful omega-3
fatty acids. But the
nutrient adds a fishy
taste, so recipe
developers are using
citrus zest and
poppy seeds to
mask the flavor.
The Army is cooking up some serious snacks.
In the next few years, U.S. soldiers will be able to take more of their favorite
foods to the battlefield. A team of food scientists in an Army research lab in
Natick, MA, are working on creating these new military-grade treats:
2 FOOD NETWORK MAGAZINE: MEN JUNE 2013
Your drink might
say something about
your generosity.
People who order bourbon tend
to throw servers the highest tips
(nearly 23 percent on average).
The lowest tippers: those
who drink liqueur.
SOURCE: RESTAURANT SCIENCES
CARE PACKAGES
ARE GETTING A
TESTOSTERONE BOOST.
Three guys in New York City have figured out how
to send a thoughtful little food gift in a manly way.
Their creation: Mantry, a box of up to eight drinks
and snacks packaged just for men. The partners
spent more than 1,200 hours talking to chefs and
food lovers around the country to develop a list of
man-friendly artisanal products. Approved: a tea
that tastes like a rustic New England tree. Denied: a
huckleberry jam they deemed delicious but a little
too girly. $75 per box; mantry.com
BEER
BOTTLES
CAN KEEP
THEIR COOL.
A new invention
promises to eliminate
those warm sips of beer
at the bottom of a bottle.
You store the Chillsner
in the freezer (the insert
is filled with thermal
gel), slide it into a cold
one and drink from the
top. Itll keep the drink
cold for up to an hour.
$30 for two; corkcicle.com P
H
O
T
O
S
,
C
L
O
C
K
W
I
S
E
F
R
O
M
B
O
T
T
O
M
L
E
F
T
:
C
O
R
K
C
I
C
L
E
;
C
H
R
I
S
T
O
P
H
E
R
C
O
P
P
O
L
A
(
2
)
.
I
L
L
U
S
T
R
A
T
I
O
N
S
:
D
O
R
O
T
H
Y
C
U
R
Y
.
Big House
Sausage
Ingredients:
1 Fackae oI Curly's BmokeLouse Bausae LInks
1 Tub oI Curly's Bauceless Fulled Fork
1 packae oI HoL Do buns
Your IavorILe EEQ sauce
Directions:
0rIll (or LeaL In mIcrowave) LLe Curly's BmokeLouse Bausae
lInks. Eollow Curly's Fulled Fork mIcrowave cookIn InsLrucLIons
on packae and remove Irom mIcrowave (be careIul, IL's LoL!).
Flace Curly's BmokeLouse LInk on a bun and add pulled pork on
Lop. DrIzzle wILL your IavorILe EEQ sauce and enjoy.
Reccomended Side Dish: Eeer.
4 FOOD NETWORK MAGAZINE: MEN JUNE 2013
Body Guards
These no-frill aprons are suited to
tailored and rugged chefs alike.
Theres nothing delicate
about this Classic Bib Apron.
The sturdy waxed canvas
stands up to anything.
$110; birdkagestyle.com
Real men
dont tie
bows. This
Leather Lap
Apron has
an adjustable
D-ring belt
instead.
$143; apron
andbag.com
Made from
sustainably harvested
material, the Two-
Tone Cork Apron is
durable and naturally
water-resistant.
$100; uncommon
goods.com
Designed for the
workshop or the kitchen,
this apron has a loop
at the hip for a hammer
or a hand towel.
$58; bestmade co.com
The personalized Grillmaster
Apron has tons of special
pockets, including an
insulated beverage holder.
$43; homewetbar.com
Its a cape! Its an apron!
No, its a Caperon.
Youll look like a culinary
superhero at the grill.
$65; betabrand.com
Warning: Backyard grillers
wearing this long Shop
Apron may not be visible
to family members.
$35, in Woodland Camouflage;
pointerbrand.com
B
E
N
G
O
L
D
S
T
E
I
N
/
S
T
U
D
I
O
D
.
C
re
ate a m
eal with pizzeria!
pizza from D
IG
IO
R
N
O
ADVERTISEMENT
pizzeria!
QUATTRO
FORMAGGI
A delicious blend of
four cheesesmozzarella,
fontina, parmesan and
pecorino romano.
PERFECT PAIRING:
A simple salad of fresh greens
and colorful chopped veggies.
ITALIAN STYLE
MEAT TRIO
A meat-lovers combo of
premium pepperoni, Italian
sausage and Genoa salami.
PERFECT PAIRING:
A healthy side of seasonal
veggies prepared your
favorite way.
SUPREME
SPECIALE
Topped with premium
pepperoni, Italian sausage,
red and green peppers, and
caramelized onions.
PERFECT PAIRING:
A special dessert of
strawberries topped with
sweet mascarpone cheese.
PRIMO
PEPPERONI
A classic covered with
premium pepperoni.
PERFECT PAIRING:
Your favorite avor of
gelato for a sweet treat.
Youre making dinner tonight, so why not elevate your game with great ingredients and a focus on fresh avor with
pizzeria!
a pizzeria-style crust thats crispy on the outside, soft and airy on the inside, and
topped with premium ingredients. Choose your pizzeria!
d
e
s
P
r
o
d
u
i
t
s
N
e
s
t
l
S
.
A
.,
V
e
v
e
y
,
S
w
i
t
z
e
r
l
a
n
d
.
Introducing a whole new kind of pizza with a crispy,
airy crust, flavorful sauce and premium toppings.
YES,THIS CAME
FROM YOUR OVEN.
8 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013 8 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013 8 8 FOOD O NET NE WORK O MAG M AZIN AZINE: FOOD NET NE WORK O MAG M AZIN AZINE: TRA TRAVVVV AAAA EEEEL LLL MONT MONTHH MONT MON HH 201 2 33 201 2 3 8 FOOD NETWORK MAGAZINE: MEN JUNE 2013
A MAN WHO COOKS AT HOME used to be a novelty. Knowing his way around a kitchen
(and admitting it) was somehow progressive, praiseworthy, even swoon-worthy. But
today, a guy cant distinguish himself simply by cookinghe has to actually be good
at it. With help from Ben Sargent, food adventurer and host of Cooking Channels
Hook, Line & Dinner (and author of The Catch, in stores next month), were going to
show you two simple ways to up your game at the stove. We cant promise that your
meals will turn out any better, but youll look awfully cool when youre making them.
You dont have to be a chef to look cool in the kitchen:
Show of with these simple stovetop tricks.
MAN
With a Pan
F
O
O
D
S
T
Y
L
I
N
G
:
A
D
R
I
E
N
N
E
A
N
D
E
R
S
O
N
;
G
R
O
O
M
I
N
G
:
T
O
N
Y
A
N
O
L
A
N
.
PHOTOGRAPHS BY DAVID MALOSH
MONTH 2013 FOOD NETWORK KIDS MAGAZINE: TRAVEL 9 MONTH 2013 FOOD NETWORK KIDS MAGAZINE: TRAVEL 9 MONT MONT MONT MON MONT MONTHH MONT MONT MONT MON MONT MONTHH 20 201 20 201 201 0 3 20 201 20 201 201 0 3 FOODD O NNNNNNNNNE NNNE NEET EEET NNE NETT EET NETTT EEET ET ET NEEE NN T ETTTT ET NNNEE NNNEEEETTT ETT NE NEETT NETTT ET ET NEE NEETTT NEEETTTTT ETT NNNEETT E NEEETTTTT ETT ET NNEEET EEEETTTTTTT EEETT NNNEEETTTT NNEEEEETT NNEEETTTTTTTTWOR WORK WORK WORK WORK WO WWWORK WWO WO WWO WWORK WO WORK WORK WORK WWWOOR R ORK WWWWWORK WORK WOOOORK K WWWWWWWWWORK WOORK WORK WOR WORK WWWWWOR OORK WO WOR ORK WWOO WWOORRRKK WWWWWWWWWWWWWWWWWWWWOO K WWWWWWW RK RRKKK KKI KID KKID KI KID III KIID ID ID KI KI K D KKKKID KID KKII KIID DDDD KKKK DDDD KKKID DD KID KID ID DD KKID IDD KKII KID DDD KKID KID D KKKKKID IDD KKI K DD KK M S M S M S M S M SS M S M S M S MA MA S MA S MA S MA M S MA S A S M SS A S M MMMMA MA MAAA S MA A S SSS MA M SS MMMMMA MA S MA AAA SS M S MA MAA MAA S MMMMMMMA MAAAA MAA S MMMMMMAA MAAA MAA S M MMMA MMMMMAAAAAAA MAA S M S M MMM S M MMMA MMMAAAAAAA MA S M S MMMMM SS MA MA MMMAAAAAA S M S MMMMMAAAAAAA S MMMMAAAAGGGGGGGGGGGGGGAAAAAZI AZ Z GAAZ GAZI GAZI AAZ GAZ GGAZI GAZI ZI GGGGA GAZI GAAZI GAZI GG Z GGGAAZ GA GA GAA GAZI AZ GGGGAAAAZ GAA GAZI A GAZ AZ ZI AZ GGGAAAZI GGAZ GAAAZ AZI Z AZ AZI GGGA GA GA GGAAZI AAZ AZ Z GGAA GGAAAZI AAAZ ZZ GAZZZ AZ GGA GAAAA GAAAAAZ AZ AZI GGGAAAAA GGAAAAAAZ AZ GGGGGA GGGGGGGAZZ AZ AZ GGGGGGGAZ GGA NE: NE: NE: NE NE NE NE: NE: NNE: NE:: NE: NE: NE: NE NNNE: NE: NE: NE: E: E: NE NNEEE NE NE: NE NE NNNE NEE NEE: EE TTTTTTTTTTTTTTTTTTTTT FOODD NNNNNNNNE NNNE NEEEEET NNE NETT ET NETT EEET ET ET NEEE N T ETTTT ET NNEE NNNEEEETTT ETT NE NEETT NET E NE NEET NEETTT E NNNEEE NEEET ETT E NNEEEEETT EEE NNNEEET NNEEEEE NNEEETTTWOR WOR WORK WORK WORK WO WWWORK WO WWWO WWORK WO WORKK WORK WWWOOR R ORK WWWWORK WWOORK K WWWWWWWWWORK OORK ORK R ORK WWWWOR OORK WO WOR ORK WWOO WOORRRKK WWWWWWWWWWWWWWWO K WWWW RK RKK KKID KKID KKID IIIIID ID ID I KI K D KKKKKID KKIIID DDDD KKKK DDDD KKKID DD KIID ID D K D IDD KKII KID DDD KKID DD KKKKID IDD KKI K DD M S M S M S M S M M S M S M S M MA S M S M S MA M S AA S M SSS M MMMMA MA MAA S MA SSSS M SS MMMMMA S MA SS M S MMAA MA S MMMMMMMA MAAAA M S MMMMMMA MAAA MA S M MMMA MMMMMAAAAAA MA S M S M MMM S M MMMA MMMAAAAAAA MA S M MMMMM SS MA MMMAAAAAA S M S MMMMAAAAA S MMMAGGGGGGGGGGGGGGAAAAAZZ GA GAZI GAZI AAZ GAZ GGAZ GAZI Z GGGGGA GA GAZI G Z GGG Z GA GA GA GAZI AZ GGGGAAZ GGAZI AZ AZ ZI AZ GGGAAZ G Z GAAZ AZI GGGA GGAAAZ AZ GGAA GGAAAZI AA GAZZ A GGA GAAAA GAAAZ AZ AZI GGAAAA GAAAAZZ GGGGGGGGGGGGAZZ AZ GGGGAZ G NE NE: NE: NE NE NE NE: NE: NNE NE:: NNE: NE: NNNNE: NE: NE NE: E: E NNNEEE NE N : NE NE NNNE NEE NEE: EE TTTTTTTTTTTTTTTTTTTTTRRA RA RA RA RA RA RRA RA RRRRRA RA RRAAAAAAAAAAAA RA RRA RA RA RA RA RA RRAA RRRRRA RA RRAAAAAAAAAAAAVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV AAAAAAAAAA EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEELLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL 999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999 JUNE 2013 FOOD NETWORK MAGAZINE: MEN 9
While standing back, carefully slide
the pan toward you, exposing the
flame, until the alcohol fumes ignite.
Cook until the flames die down.
Remove the pan from the heat
and add the liquor (do not pour it
directly from the bottle).
Fire It Up
If you could build a barbecue pit in your kitchen, you probably would. But as noncave dwellers, we have to
follow safety standards. Lighting food on fire in a pan is the next best thing: All you need is a sauce that
contains hard liquor or liqueur (the alcohol content of beer and wine is too low), a lid (in case you need to snuff
out the flames) and a gas burneror a long match.
Return the pan to the heat
and simmer for a few seconds
(cold liquor wont ignite). Tip it
away from you.
1
Try this
trick with any
pan sauce: Go to
foodnetwork.com/
boozysauce for
recipes.
2 3
C
R
E
D
I
T
I
L
L
U
S
T
R
A
T
I
O
N
S
:
J
O
E
M
c
K
E
N
D
R
Y
.
10 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013 10 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013
Theres no point in doing something the normal way when you can do it the Look, no
hands! way. Youve seen it on TV: The chef grabs the skillet by the handle and magically
flicks his wrist to toss everything into the air. Its a deceptively easy trick to master.
10 FOOD NETWORK MAGAZINE: MEN JUNE 2013
Moving quickly,
push the pan away
from you and flick
your wrist slightly
upward to send
the food airborne,
then let it fall back
into the pan.
Grab a skillet with sloped sides.
If the pan isnt nonstick, make
sure theres some fat in it. Lift the
skillet slightly off the stove and
tilt it forward so the food collects
at the far end of the pan.
Get Air
To practice,
fill a pan with
dried beans or
rice and do a few
dry runs.
1 2
Appletini
Find more
cocktails at
foodnetwork
.com/drinks
guide.
ABSINTHE
APPLETINIS
Combine cup each
vodka, apple brandy
and apple cider in a
jar; stir in half of a thinly sliced
Granny Smith apple and
1 tablespoon sugar. Cover and
refrigerate at least 2 hours
or overnight. Pour a splash of
absinthe into 2 martini glasses;
swirl to coat. Fill a cocktail
shaker with ice and add the
vodka mixture, reserving the
apple slices; shake well, then
strain into the glasses. Add the
reserved apple slices.
Gender Blender
We gave three girly drinks a manly twist.
12 FOOD NETWORK MAGAZINE: MEN JUNE 2013
F
O
O
D
S
T
Y
L
I
N
G
:
J
A
M
I
E
K
I
M
M
;
P
R
O
P
S
T
Y
L
I
N
G
:
C
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R
I
S
T
I
N
A
L
A
N
E
.
I
N
S
E
T
S
,
F
R
O
M
L
E
F
T
:
G
A
B
E
P
A
L
M
E
R
/
A
L
A
M
Y
;
I
S
T
O
C
K
P
H
O
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O
;
K
E
V
I
N
R
U
S
S
/
G
E
T
T
Y
I
M
A
G
E
S
.
PHOTOGRAPHS BY CHARLES MASTERS
MONTH 2013 FOOD NETWORK KIDS MAGAZINE: TRAVEL 13
Bellini
Strawberry
Daiquiri
BOURBON-PEPPER
BELLINIS
Puree 1 cups
thawed frozen
peaches with
cup bourbon and
3 tablespoons sugar in
a blender until smooth.
Divide among 6 utes; top
with sparkling wine and
sprinkle with black pepper.
PINEAPPLE-JALAPEO
DAIQUIRIS
Thinly slice 1 jalapeo
(remove the seeds for
less heat). Combine with
2 cups chopped pineapple in a
shallow dish; freeze until rm, at
least 3 hours. Transfer to a blender;
add cup rum, 2 to 3 tablespoons
sugar, the juice of 1 lime and
1 cups ice and puree until smooth.
Divide among 4 glasses; top with
jalapeo slices and a cilantro sprig.
JUNE 2013 FOOD NETWORK MAGAZINE: MEN 13
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CCCC
20 FOOD NETWORK MAGAZINE: MEN JUNE 2013
1. Popeyes
2. McDonalds
3. White Castle
4. Chick-l-A
5. Arbys
6. In-N-Out Burger
7. Five Guys
8. Nathans Famous
A B C D
E F G H
A N S W E R S 1 : D ; 2 : G ; 3 : B ; 4 : F ; 5 : C ; 6 : A ; 7 : E ; 8 : H
Name That Fry
French fries are like snowflakes: No two are exactly alike. They
come in every shape, size and styleskinny, fat, dark, light,
short, long, skin-on, skin-offand fry addicts tend to be fiercely
loyal to their favorites. (Good luck convincing a curly lover to go
steak-cut.) Can you pick yours out of a lineup?
P
H
O
T
O
:
K
A
N
G
K
I
M
;
S
T
Y
L
I
N
G
:
K
A
R
E
N
E
V
A
N
S
.
ONE PILL EACH MORNING. 24 HOURS. ONE PILL EACH MORNING. 24 HOURS
*Its possible while taking Prilosec OTC. Use as directed for 14 days to treat frequent heartburn. Do not take
for more than 14 days or more often than every 4 months unless directed by a doctor. Not for immediate relief.
Procter & Gamble, Inc., 2013
Block the acid that causes frequent heartburn by treating it
with Prilosec OTC.
Larry the Cable Guy
Actual User
Bl k h id h f h b b i i
S.
directed for 14 days to treat frequent heartb
ZERO HEARTBURN.*
THERES ONE PLACE TO GET
MAPLE-BALSAMIC MARINATED STEAK WITH GRILLED PEAR SALAD
AND HUNDREDS OF OTHER GRILLING RECIPES WORTH SHARING.
Funded by The Beef Checkoff Follow us on:
Funded by The Beef Checkoff
Get protein and 9 other essential nutrients all in one
delicious recipe at BeefItsWhatsForDinner.com
THE STRIP STEAK HAS
AND YOUR APPETITES ATTENTION.
Strip Steak Recommended 3 oz. serving
161 calories 50% of the daily value of protein
iPhone 5.
Un-restricted.
Un-limited.
Un-leashed.
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the bandwidth, unlimited 4G data and no more annual contracts.
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While supplies last. Not all plans or features available on all devices. Unlimited features for direct U.S. communications between two people. General Terms: At participating locations. Domestic only. Device and screen images simulated. Coverage
not available everywhere. Network Management: Data trafc of postpaid plans with limited high-speed data allotments greater than 2GB will be prioritized over other currently offered plans during periods of congestion. Service may be slowed,
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www.T-Mobile.com for additional information. T-Mobile and the magenta color are registered trademarks of Deutsche Telekom AG. 2013 T-Mobile USA, Inc.
Some features, applications, and services are not available in all areas. See your carrier for details. Application availability and pricing are subject to change. Battery life varies by use and conguration. App count refers to the total number of apps
worldwide. TM and 2013 Apple Inc. All rights reserved.